Twelve Triangles

Yesterday .edin turned 1. We had Italian flag bunting, we had balloons. Even Rachel rolled up her sleeves, coming out of commercial baking retirement to create 100 Bignè to help with the celebrations.

What is Pala? We’ve been deliberately quiet about Pala. We wanted to allow it to be it’s own space, be it’s own thing, because it is very different to the Twelve Triangles day to day.

Pala is Roman style pizza served by the slice.

Many of the 12T team helped set Pala up (special mentions to Oliver, Ali & Richard) but Pala is Alessio and Nara. They’ve built the business. The atmosphere, the repeat customers, the pizza’s. This post is very much a thank you to them, and to the people who have tried and retried us over the past 12 months. It has been as successful as we hoped it would be, but far more successful than we expected.

If you haven’t tried .edin, we’re very proud of it. It’s on Jane Street, next to the Newbarns Brewery Taproom We are open Thursday and Friday 4-8pm and Saturday through Sunday, 2-8pm.

If you fancy a Pala Party, to order by the tray, email [email protected]

This is our White Sourdough. 

We created the starter using two flours from Yorkshire Organic Millers. The first is their wholemeal and the second an 85% extraction bread flour. Over time, the culture has developed its own unique character and is responsible for the bread’s distinctive flavour. The dough is made using Mungoswells Strong White and Wildfarmed T80, together with sea salt and water. Baked simply, it produces a loaf with a thin crisp crust, a soft white crumb and a depth of flavour that comes from time, fermentation and the starter itself.

Each white loaf is made over three days, and each loaf is scaled, shaped, scored and baked by hand. Our automated production is limited to mixers and an oven timer, everything else is skill and experience. The beauty of being a scratch kitchen, with all products made by hand, is the opportunity to evolve recipes and to use judgement not equipment to make changes. This is why we continue to make our White Sourdough the way we have always made it, using care and attention, not convenience and automation.

Earlier this week we visited one of our longest standing suppliers, Mungoswells near Aberlady. We’ve been buying flour’s from Angus’ business for over a decade, so we bundled 20 team members on to a mini bus, and packed them off to East Lothian to spend an afternoon with the man himself. Angus is extraordinarily passionate and knowledgable about his craft, and our team benefitted from experiencing this for themselves. Hearing how Angus grows his grains, runs his mill, and why he does what he does.