Peckham-based Old Spike Roastery has been going since 2015, crafting excellent coffee blends while providing barista training to help the homeless get back on their feet. The team behind this social enterprise has recently opened a coffee shop down the road, collaborating with other local businesses to create a stylish and welcoming community hub.
Spike + Earl is a clean, white space with concrete breeze block tables and white stools to perch on (bring your laptop and join the freelancers who set up for the day with a steady stream of coffee and treats, or pop in with friends for a quick catch up). There’s a dinky roaster at the back with a swish white coffee roaster to ensure that Old Spike blends are delivered to customers as fresh as possible – try the well-balanced apple and butterscotch notes of the Peruvian Benedict blend.
On weekdays between 8am and 10am you can pair your coffee with a pastry from Deptford-based Flour Power Bakery for just £3. Crisp and creamy custard combo in pastel de nata, fluffy coconut macaroons and indulgent Danish pastries, rotating between apricot, pear, cinnamon and apple, are definitely worth further investigation.
Other takes on breakfast classics include smoked salmon with lightly pickled cucumbers and refreshing dill pesto on sourdough, and creamy pot-roasted mushrooms with fragrant tarragon. Punchy bloody marys, and mimosas are also available to order, or combine coffee and cocktails in the vodka, Kahlua and weekly roast espresso Old Spike Martini (the coffee shop turns into a buzzy cocktail bar in the evenings).
Bullseye at Spike + Earl: If you’re after a bigger fill, order one of the bespoke Dutch Crunch sarnies – a light and fluffy sourdough bun with a super crisp, golden glaze. Choose between bacon and sausage from century-old Vicar’s Game butcher, or wait until after midday for one of the more elaborate fillings, such as buttermilk fried chicken in jerk caramel, sticky Korean beef with crisp noodles or roast carrot with beer rarebit and Bombay mix.
Make our epic pastel de nata recipe here..
from olive magazine http://ift.tt/2jcXZDL