The 'Bun' I knew, related more to a finger bun with pink or white icing and desiccated coconut on top. Whilst these are delicious buns they are not quite like the original. So much so, I was taken aback when I walked into the Sally Lunn Bun cafe in Bath, UK and tasted the authentic Sally Lunn Bun! The story of this historic bun all started in Bath, England 1680.
Solange Luyon was a refugee who escaped prosecution from France. She arrived in Bath in 1680 and found work in a local bakery. She began baking a rich brioche bun around Bath Abbey. Many people in the town started going to the bakery specifically to eat her Sally Lunn Buns.
So why is it called the Sally Lunn bun? The bun was named after Solange. Her English colleagues were not familiar with the French language and were unable to pronounce 'Solange Luyon' so, they began calling her 'Sally Lunn'.
Various versions of the Sally Lunn Bun have been attempted in many countries around the world including; England, Canada, United States, New Zealand and Australia. Because the recipe is confidential no one truly knows the authentic recipe (apart from the Sally Lunn house).
Fast forward 337 years to 2017, when I walked through the doors of the Sally Lunn Bun House! I was greeted by the waiter and lead up through a narrow staircase that circled up into a small, but quaint dining area. The walls were made of stone and you didn't need a sign to tell you that the building was very old, in fact the Sally Lunn Bun House is the oldest building in Bath today and was built around 1482.
As I read the menu I found it hard to choose between the many toppings, both sweet and savoury. If you order a Sally Lunn bun with a sweet topping it is likely to be the top of the bun. If you order a savoury topping it is more likely to be the bottom of the bun. Each of my family members ordered one sweet topping. We ordered Sally Lunn buns with;
I chose the Cinnamon Butter Sally Lunn Bun, a massive "bread cake" type bun filled the plate covered in a light brown cinnamon spread, with an orange slice in the middle. As I started to cut into it, my knife and fork sunk easily through the delicate bun. When I put it into my mouth, an explosion of smooth buttery cinnamon filled my mouth. The bread was one of the lightest and delectable I have ever tasted. The bread was extremely fluffy and light and had a perfect buttery topping!
I can't wait to go back to the Sally Lunn Bun House!
Coming soon: see my interpretation of the Sally Lunn Bun recipe with toppings that you will love!
Welcome to my Travel Blog!
Here I blog about my experience whilst in Europe, plus extra tips about travelling