自從在超級敗家雜誌 Wallpaper 二月號上看到 Peyton and Byrne 的報導，我就滿心念念不忘那可愛嬌小店舖販售的美麗杯子蛋糕，一想到就眼睛發光，口角含笑，思緒飄得老遠 …..（看來我對食物發花痴的程度真不知比對男人大多少）

杯子蛋糕排排站

可惜他們大多數時候只營業到下午六點，一開始不知，連續去了幾次都撲了個空，喪氣而歸。

一直到最近才有幸嚐到這絕妙的杯子蛋糕，果然沒讓我失望。我一口氣買了五個蛋糕，一款口味一個，個個嬌豔得不得了。不過最愛薄荷巧克力口味，糖霜甜而不膩，完全不掩薄荷的味道，入口即溶。蛋糕厚實但潤澤有彈性，忍不住兩三口就想通通吃光，不過每咬一口都覺得真是可惜，這麼漂亮的蛋糕等一下就要消失在這個世界上只為滿足我貪婪的口腹之慾 ….. 管他的，趕快再重重啃它一口。

下次再回去嚐嚐他們的 sausage rolls 和 Scotch eggs.

All photos courtesy of Wallpaper magazine.

Peyton and Byrne
The Heal’s Building, 196 Tottenham Court Road, London W1

以下為 Wallpaper 雜誌原文，07 年度 Best snacks

It might finally be time to rebut the rap that traditional British cooking has always had. Restauranteur Oliver Peyton’s latest venture pays homage to some of Britain’s best-loved baked goods, and though we may be doing our bakers of yore an injustice, they taste better than ever.

Peyton and Byrne recently opened in the bijou space between Habitat and Heal’s on London’s Tottenham Court Road. Dedicated to such old-school favourites as pork pies, Eccles cakes and jammy dodgers, the collection is inspired by Peyton’s mother’s recipes, which is why her maiden name, Byrne, is part of the company name. The white tiles with mint-green grouting that line the tiny shop support shelves groaning with goodies, including boxes of ‘builders’ tea’ and colourful jams and jellies.

But it’s what is stacked on the plates that is giving us the most comfort - sausage rolls, Scotch eggs, pies and a variety of teatime treats, such as gingerbread men, Victoria sponges and fig rolls, all created by master baker Roger Pizey using only the freshest ingredients. The icing on the cake is the pastel-coloured boxes the goodies come in - all tied up with ribbon - which resulted from a collaboration with graphic design virtuoso Mark Farrow of Farrow Design. It’s the perfect marraige of contemporary taste and tradition.