Hunstanton cornbread sells like hot cakes

Baker Peter Gohegan takes another batch of cornbread from the oven. MLNF Corn Bread ANL-140511-130848001
Baker Peter Gohegan takes another batch of cornbread from the oven. MLNF Corn Bread ANL-140511-130848001
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The German cornbread at Hunstanton’s Corner Bakery has become the most asked-for artisan bread following a glowing review.

Customers formed an orderly queue waiting for the next batch to emerge from the oven on Thursday morning and most first time buyers said they were going to try it with soup as the article suggested.

Owner of the bakery Peter Gohegan has a history of baking unusual breads including those shaped like dinosaurs and turtles that are popular with children, and over the past few months he has introduced a range of artisan breads that are all baked on the premises.

Mr Gohegan said: “At first my beetroot bread was the biggest seller, perhaps because of its pretty pink colour, followed by the pumpkin bread but now the cornbread is outselling them.”

When asked about his recipe he was guarded only revealing that he uses a mixture of German corn, flour and bakers yeast.

“The exact recipe is on a knead to know basis” he smiled.