Moira Blake previously a photographer and presently the Managing Director of Dorset Pastry, when asked by her friends what they might bring her back from their holidays, her reply was never perfume but always Puff Pastry.
Recognising the niche in the market, she researched and found out that butter pastry was particularly enjoyed in the Edwardian era, but fell from favour because of the effects of two world wars where lard was used, this was followed by mass food production. It is often thought that the French and Viennese produce the best butter pastry. However, the use of butter in pastry has appeared in Traditional British Cookery Books e.g. Mrs Beeton and Elizabeth David who have been the cornerstones of Traditional British Cookery. Moira believes that by sourcing local ingredients, hand folding and resting the pastry in the traditional manner, Dorset Pastry could produce a British Product which could equal or better any other pastry internationally.
At recent trade fairs the response was overwhelming. positive. Generally, visitors often remarked that they were surprised that good British butter pastry tasted so good, this resulted in a steady stream of repeat tasting, throughout the day. Nutritionalists and dietitions were encouraged by the use of butter because lard is homogenised and therefore carcinogenic.
Based in Crossways, a stone’s throw away from Thomas Hardy’s Cottage in the Dorset Countryside, Dorset Pastry employs seven local staff who, unfortunately for their waistlines, never tire of the quality control tastings. The farms supplying the butter and eggs are also within the vicinity.
Dorset Pastry has created a differentiated and competitive brand by tapping into current and emerging food trends (sundried tomato and toasted cumin seed). The Companies’ main objective is to be recognised as a brand committed to Quality and Organic British Farming, committed never to compromise on quality and capitalising on the ideology of the Slow Food Movement.
Dorset Pastry has won the Waitrose and Times Small Producer 2003 bakery category award and went on the win the overall Supreme Champion Small Producer 2003 Award.
Henrietta Green who interviewed the finalists on site commented:
“Her standards are impeccable, coupled with belief and commitment and absolutely determined never to compromise on ingredients”. The Times
Hugh Fearmley-Whittingstall one of the judges said:
“When the development of a product is driven by sheer passion, then the results speak for themselves. I will certainly be filling my freezer with Dorset Pastry”. The Times and Waitrose Illustrated Magazine