BLAWD (pronounced B-Loud) is Welsh for flour, while siop means shop. Both mean doughnuts as far as ToM is concerned. Our office is tantalisingly close to the Northern Quarter basement kitchen where Iwan Roberts and Lucy Jackson have been knocking out their delicious bundles of fried dough and cakes under the Blawd banner.
Now they are on the up, announcing the launch of their first bakehouse and cafe, SiOP SHOP, later this summer. This bigger overground space in the former Berwick electrical unit will enable them to expand their range of sweet treats. "We'll still be doing classic doughnuts, but we'll be making the fillings really interesting and unique,” said Iwan (you guessed it – of Welsh extraction.
Blawd haven’t been doing too bad so far with doughnut flavours that have included peanut butter jelly, rhubarb and custard and mince pie alongside the likes of chocolate fudge cake and salted caramel brownies – available at indie venues such as Common, North Tea Power, Pilcrow, Font and Henry C. Now they’ll be bale to sell direct to the public.
Siop Shop will be open from 7am to 7pm, serving breakfast and lunch items such as quiche and sausage rolls, accompanied by quality coffee. Expect extended opening hours on Fridays and Saturdays and regularly changing exhibitions by local artists. Follow @ siopshop and @blawdco for further information.