Thursday Thoughts: Cornish Saffron Bun

I’ve been invited to talk about my historical novel at Wild Sage in Boulder. Why go all the way to Colorado? Well, I so enjoy the audience reaction when we discuss my book. The trip coincides with my visit to Denver for the Historical Novel Society conference. And the hosts are my daughter Sarah Hoskin Clymer and my son Nicholas J.C. Hoskin; they both live in Boulder with their families.

But here’s the kicker — Saffron Buns will be served. Such a treat! They are a bready mixture stuffed with dried fruits and candied peel, flavored and colored with saffron. They are different, delicious, some say an acquired taste — but  like the pasty characteristic of Cornwall.

Saffron is the dried stamens of a special crocus, plentiful in Spain. To buy it in England you had to sign the poison register. In Cornwall you just went to the chemist’s shop (drugstore). They say that when Phoenician traders came to Cornwall centuries ago they traded for tin with saffron.

Come and try some! My talk will be at Thursday, June 25 at 7:00pm MDT in the Common House, Wild Sage, 1650 Zamia Ave, Boulder, CO 80304.

Could anyone share a favorite recipe?

Cornish Saffron Bun

Cornish Saffron Bun

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