Fresh Every Day.

If you are going to sleep in a doorway, then a bakers is not the best choice. In order to be &quot;baked fresh every day&quot; bakers start work long before it gets light.


And for those not familiar with the &quot;Pasty&quot; here it is:

A pasty (/ˈpaesti/, Cornish: Hogen; Pasti), (sometimes known in the United States as a pastie or British pasty) is a baked pastry, a traditional variety of which is particularly associated with Cornwall, the westernmost county in England. It is made by placing uncooked filling typically of meat and vegetables, without meat in vegetarian versions, on a flat pastry circle and folding it to wrap the filling, crimping the edge to form a seal. After baking, the result is a raised semicircular comestible.

The traditional Cornish pasty, which has Protected Geographical Indication (PGI) status in Europe, is filled with beef, sliced or diced potato, swede (also known as a yellow turnip or rutabaga – referred to in Cornwall as turnip) and onion, seasoned with salt and pepper, and is baked. Today, the pasty is the food most associated with Cornwall, it is regarded as the national dish, and it accounts for 6% of the Cornish food economy. Pasties with many different fillings are made; some shops specialise in selling all sorts of pasties.

The origins of the pasty are unclear, though there are many references to them throughout historical documents and fiction. The pasty is now popular world-wide due to the spread of Cornish miners, and variations can be found in Australia, the United States, Mexico and elsewhere.

Despite the modern pasty's strong association with Cornwall, its exact origins are unclear. The term &quot;pasty&quot; is an English word borrowed from Medieval French (O.Fr. paste from V.Lat pasta) for a pie, filled with venison, salmon or other meat, vegetables or cheese, baked without a dish. Pasties have been mentioned in cookbooks throughout the ages; for example the earliest version of Le Viandier has been dated to around 1300 and contains several pasty recipes. In 1393, Le Menagier De Paris contains recipes for pasté with venison, veal, beef, or mutton.

Other early references to pasties include a 13th-century charter which was granted by Henry III (1207–1272) to the town of Great Yarmouth. The town is bound to send to the sheriffs of Norwich every year one hundred herrings, baked in twenty four pasties, which the sheriffs are to deliver to the lord of the manor of East Carlton who is then to convey them to the King. Around the same time, 13th century chronicler Matthew Paris wrote of the monks of St Albans Abbey &quot;according to their custom, lived upon pasties of flesh-meat&quot;. A total of 5,500 venison pasties were served at the installation feast of George Neville, archbishop of York and chancellor of England in 1465.[9] They were even eaten by royalty, as a letter from a baker to Henry VIII's third wife, Jane Seymour (1508–1537) confirms: &quot;...hope this pasty reaches you in better condition than the last one...&quot; In his diaries written in the mid 17th century, Samuel Pepys makes several references to his consumption of pasties, for instance &quot;dined at Sir W. Pen’s ... on a damned venison pasty, that stunk like a devil.&quot;, but after this period the use of the word outside Cornwall declined.

In contrast to its earlier place amongst the wealthy, during the 17th and 18th centuries the pasty became popular with working people in Cornwall, where tin miners and others adopted it due to its unique shape, forming a complete meal that could be carried easily and eaten without cutlery. In a mine the pasty's dense, folded pastry could stay warm for several hours, and if it did get cold it could easily be warmed on a shovel over a candle.

Side-crimped pasties gave rise to the suggestion that the miner might have eaten the pasty holding the thick edge of pastry, which was later discarded, thereby ensuring that his dirty fingers (possibly including traces of arsenic) did not touch food or his mouth. However many old photographs show that pasties were wrapped in bags made of paper or muslin and were eaten from end-to-end; according to the earliest Cornish recipe book, published in 1929, this is &quot;the true Cornish way&quot; to eat a pasty. Another theory suggests that pasties were marked at one end with an initial and then eaten from the other end so that if not finished in one go, they could easily be reclaimed by their owners.

In 2006, a researcher in Devon discovered a recipe for a pasty tucked inside an audit book and dated 1510, calculating the cost of the ingredients. This replaced the previous oldest recipe, dated 1746, held by the Cornwall Records Office in Truro, Cornwall. The dish at the time was cooked with venison, in this case from the Mount Edgcumbe estate, as the pasty was then considered a luxury meal. Alongside the ledger, which included the price of the pasty in Plymouth, Devon in 1509, the discovery sparked a controversy between the neighbouring counties of Devon and Cornwall as to the origin of the dish. However, the term pasty appears in much earlier written records from other parts of the country, as mentioned above.

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