At Frank and Albie’s we often discuss the tension between ‘healthy eating’, the wholefood movement and the public demand for buttery, sugary baking. Last year we reduced the butter and sugar in our Brioche recipe and which was met with outrage and dissatisfaction, so we put the butter back.
Being a place that sells hand-made sandwiches and fresh salad, we sometimes get labelled as a ‘healthy’ place. That has never been the primary aim for Frank and Albie’s. We’re just here to keep you sustained through the working week, but because we make our own food and because we do it everyday, we don’t need preservatives, additives or flavour enhancers, we use the ingredients you’d use at home including cream, butter, sugar, oil, flour (contains gluten!). Does that make it healthy? Answer, sometimes but you’ve got to make your own call.
Reading the Gisborne Herald challenge to go junk free in June struck a chord. The Cancer society challenge to quit your own choice of ‘junk’ for a month is a great way to start a conversation around the foods we choose to eat (or sell) so we bounced some words around the kitchen and came up with the idea to ask people to forego their Frank and Albie’s Brioche and to donate that money to the Junk Free June fund instead. To help nudge people in the right direction we’re going to reduce by half our brioche bake each day in June. If all those unbaked brioche convert to donations, they would amount to more than the total money raise in the district for last year’s Junk free June. We’ll also back the challenge by donating the cost of the unused ingredients for every ‘unmade’ brioche.
We’re not saying that brioche is junk food, but asking the question “do you really need that treat more than the Cancer Society needs your money?”