Everybody loves a sausage roll! And you’re in trouble if you’ve never tasted ours before, they’re addictive. The Rex Baker has toiled tirelessly to perfect his, and they are Award Winning, taking Best Sausage Roll in the spectacular Chalfont St Giles Show a few years ago. A flaky, melt in the mouth puff pastry taste with just the right balance of pastry to select, premium sausage meat.
Michel Roux is the master of patisserie & the Rex Baker follows his Invert puff pastry method. We are using cultured butter made from French creme fraiche. At least 4 hours are allowed for the pastry to rest after each of 4 fold & turns to make 14 layers of puff pastry..
The Rex Baker searched high & low for the very best sausage-meat in the region in flavour, texture & standards. Only British free range Shoulder & Belly pork is used in ours, and thankfully no other economy animal parts commonly found in sausage-meat (eyelids, bone scrapings, offal etc). Consistent with a recipe passed down in his own family, the Rex Baker adds “secret” ingredients to the sausagemeat to enhance the overall delectability of the Sausage Roll. A really substantial eat. Perfect for a picnic lunch with 1 health warning – you may not want to share…
“Wowza – pastry to die for..!”
“My favourite – sausage rolls”
“Just tried your sausage roll today. Awesome! Probably the best one Ive had ever. :O)“
Our family runs one of the most awarded independent bakeries in Britain. We care deeply about we sell, taking time to make our food properly and only putting into it exactly what’s needed. Every loaf we make by hand in the Chilterns is Real Bread (no artificial additives) and we are Sourdough Specialists, so Rex bread is tastier and healthier for you. Learn more about Rex