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The Launch of our New Market Sq. pop up shop is nearly upon us. A week on Saturday (7 May) ourselves, Güd Vegan, and National 7 will be hosting the official Launch party from 7 pm onwards, not sure you but we can't wait, great food, good music and a splash of alcohol on the menu, just the tonic to a tough week on the grind. Everyone and anyone welcome so come and join us. 7pm till late

see you there :)

Acoustic weekend

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We had the honour of hosting the beautiful acoustic sound of Tina Refsnes this weekend. The Norwegian folk singer transported us to world of deep chill and relaxation with her  soft Scandy vibe. She was simply mesmeric, we're big fans and couldn't go away without the obligatory Tote bag and CD. Wishing you all the best on your UK tour from the Trove team. !

It was Also the first night introducing our new alcohol menu,  .... HIGH FIVE !!

With the new alcohol license we're gearing up to summer. Wines, pale ales, and some sneaky TROVE cocktails thrown in for good measure. 

Amongst the madness

Blood sweat and good coffee. Thursday and Friday were a little mental to say the least with the aim of finishing our Alty Market pod, echelons of elbow grease, ripped clobber and coffee on tap, when Sunday arrived we were all but done. Just some finishing touches and it's ready to rock. We'll be having an official Alty Market opening event in due course. Stay tuned. Big shout out to our friends National 7 deli our nicest of neighbours, been a massive help and great company throughout, top folk. 

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This Saturday we're hosting the awesome Tina Refsnes ( Bloody autocorrect convinced were hosting Tina Refines ) 6.30 onwards at the cafe, she one of our favourite Folk singers and were stoked to see her performing live. It's a free gig although tickets are needed for entry - [email protected] to confirm a place.

Our incredible team are constantly impressing customers with new food, and on that note we now have the new Spring Menu to tantalise the taste buds. Foods look spectacular - goes without saying we're very fortunate to have the best team in the business. 

A little teaser :)

A little teaser :)

A huge thanks to you all for the constant support. Good food / good times. 

Alty Lower Market

So we've been in our Altrincham Lower Market pop up for nearly two weeks and without even official launch (or the other half of our allocated space) good news is obviously spreading fast. After a busy easter weekend despite the typically British weather, signs are that this could be a  hot ticket come the sun. Good people, good coffee and good vibes, if we could promise good weather it'd be the perfect recipe for summer chill.

Keep posted for all news and official launch date. 

Altrincham market mini bakery

For all you folk waiting to find out what plans we have in place this year, the first plan coming to fruition as we speak is our little bakery which will open at Altrincham Market's lower market on the 11th March. We're very excited about this and can't wait for you to come down and take a look.

We're also looking for baristas to man the coffee side of the unit so please contact us on [email protected] with c.vs if you're interested in being part of Trove at Alty Market.

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The benefits of sourdough

Here’s a summary of the many benefits of sourdough, as revealed by research done in the past fifteen years (1)

  • Sourdough LAB can modify the bits of gliadin and glutenin protein in wheat flour that are toxic to people with coeliac disease (CD) and non-coeliac gluten sensitivity(2-6). This doesn’t mean CD sufferers can eat all (or even any) sourdough bread. It does mean that there is a time-honoured method for making wheat flour more digestible and that we urgently need to know which types of bread on sale in the shops deploy this to real effect.
  • LAB (including those commonly found in sourdough bread) produce beneficial compounds: antioxidants (7), the cancer-preventive peptide lunasin (8), and anti-allergenic substances, some of which may help in the treatment of auto-immune diseases (9). Interestingly, these by-products seem able to survive heating, suggesting that baked sourdough bread may have ‘probiotic’ potential (10) by stimulating immune responses in the gut (11).
  • Bread, especially if made with unrefined flour, is a significant source of dietary minerals such as iron, calcium, magnesium and zinc. But a slice of fast-made wholemeal may be nutritious only in theory if its contents pass straight through the body without being absorbed. The main culprit here is phytic acid, present in the bran layers of cereals, which ‘locks up’ the important minerals. Several hours of fermentation with sourdough is sufficient to neutralise phytic acid and make the minerals more bioavailable (12-13).
  • Problematic protein fragments are not the only thing in bread that we might want to reduce to a minimum. Acrylamide, a suspected carcinogen, can be found in bread crusts. Long fermentation, typical of sourdough systems, can reduce levels of the amino-acid asparagine that is a precursor of acrylamide formation (14).
  • Bread is often avoided by those affected by weight-gain and metabolic syndrome – rightly, perhaps, in the case of industrial white loaves with a high glycaemic index (GI). But sourdough LAB produce organic acids that, under the heat of baking, cause interactions that reduce starch availability. The lowest GI breads are whole-grain sourdoughs with a compact texture (15).

information taken from Andrew Whitley, 'bread matters' 2013