Lowestoft bakehouse calls in eggspert advice from TV chef’s restaurant

10:28 19 April 2014

The Easter eggs being made

The Easter eggs being made


A Lowestoft Bakehouse called in a favour from a restaurant owned by award-winning TV chef Raymond Blanc – to help crack an Easter egg problem.

The Penny Bun Bakehouse, based at Harvest Court on the South Lowestoft Industrial Estate, struggled to make enough Easter eggs last year due to a lack of cooking equipment and demand.

However, that situation will not happen this time around after bakehouse owner John Spillings turned to a restaurant ran by Raymond Blanc for help – Le Manoir aux Quat’Saisons in Oxfordshire.

Mr Spillings had learned how to make chocolate as he worked at the restaurant for three years and he called it to see if he could borrow a hot air Bian Marie machine which slowly melts large quantities of chocolate overnight and helps to keep its consistency as well.

Thanks to the borrowed machine, Mr Spillings is able to make 100 Easter eggs in one go.

Mr Spillings said: “I was looking to buy a machine to help me with my eggs this year, I called the Manoir and spoke to Benoit Blin, its chef pâtissier, and he said I could borrow theirs. I didn’t even have to ask.”

Recalling last year’s problems Mr Spillings said: “I bought 40 half moulds and just went for it, we were hoping to sell 100 eggs to cover costs, but demand meant we sold 200 and we even ran out of chocolate,

“I had no way of keeping the chocolate in a liquid state. I had no stoves and had to melt it in the microwave and temper it by hand. Only doing about 20 halves at a time.”

He added: “I can now make 100 eggs in one go now, where last year that would never have happened. I’m just really glad they were kind enough to lend the machine to me.”

The eggs can be ordered on 07737 537880 or via


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