Shall I start with what used to be my favourite bread from Sunshine Bakeries? To the old timers out there, you may remember them as fluted rolls that are yellow coloured accordion bread that is so fluffy that you can eat on its own, forget what that jingle is singing about. Strangely when I googled for the fluted roll, the name of the bread does not seem to exist until I got lucky and found that its proper name is actually barrel bread or concertina loaf. This British or to be more exact English bread creation is even an endangered breed in its home turf, and only made by artisan bakeries there. Baked in specialised containers that gives it distinctive shape, thus is it any wonder than I only managed to locate only one bakery that still offer this bread, and for you still on the lookout for such bread it is at Southern Bakery in Jalan Pasar, KL. Those tins must be hard to come by nowadays. About the bread itself, even though it has lost its yellow colouring that I assume comes from the margarine or butter that it is supposed to be rolled with, it is still soft and flavourful though it cannot beat the taste of the old fluted roll. Economic considerations may have seen a reduction of its ingredients, as to say it is hard to sell would be a mistake as the last time I was there the rolls was flying off the shelves. That just goes to show there is still popular demand for this type of bread. As a bonus you can also find other types of old style rolls with various fillings in this bakery, and my other favourite is their steamed egg sponge cake (malai gao) that is another rare bakery item, though because this is not really a type of bread isn’t it so I will not dwell too long on it.
Meanwhile after reading about the availability of cream horns from Federal Bakery from this blog, I made the effort to visit the bakery some time ago and found that the picture exhibit was a bit further from the truth. Well compare the picture of the cream horn from that blog and the ones that I bought, and I wonder if I had gone on a bad baking day. Nonetheless the cream horn was still generous in its filling, though it could have been a little bit sweeter. The pastry should also have been more delicate and the addition of the cherry slices does not really add value other than aesthetics me guess. Well at least unlike some people I can still get some good cream horns from my Roti man, baked by an unknown bakery and worse still wrapped in anonymous packaging save for a small sticker giving its origins as from Anwar Bakery. This is the same type of cream horn that I used to get in my hometown Ipoh, and not like some cream horn that has yellowish appearance and taste to boot that is actually more readily available that I give a wide berth to. The problem is that this Anwar Bakery cream horn usually sells out by the time the Roti Man arrive, that if I really want some I have to order specially from the Roti Man. I usually buy a whole packet that contains five rolls, and this can keep for one week so I can have one a day. A neat trick is to keep it in the fridge so that the cream freezes like ice cream, as usually the case it will be last thing to be eaten. Thank god for the small blessing that these are still around for my enjoyment.
Another old school pastry that I can get from Federal Bakery is the sardine roll that should not be mistaken for the fried sardine filled sandwich bread that passes for one nowadays. This is real baked short pastry filled with sardine mix, and the taste is just heavenly. It has been a long time since I tasted one, as even my mom has long ago stopped making this at home. Those would have been topped with a varnish of egg giving additional oomph, and I am glad that Federal Bakery sticks to the recipe. So it is sad that their cream horn is not up to mark, otherwise I would make an extra effort to patronise their establishment to buy both of these beloved pastries.