One of the benefits in having your own shop is that you can put anything you want on the menu. And while I enjoy the creative side of putting out our lovely pastries, I get really excited by the savoury side.

I've challenged Marcin, our cuisine chef (and a former sous chef at Asia de Cuba so no slouch here), to make a proper Chili on Thursday. It will be accompanied by my favourite Cheddar Jalapeno Cornbread made especially for the chili. Dessert? Warm gooey cinnamon buns.

Yeah, I wouldn't miss Thursday's Lunch either...

-b