Sally Lunn was a Huguenot refugee, from France, who found employment with a baker in 1680. She introduced the baker to a French style brioche type bread that was light and delicious. The breads have been served at Breakfast and Afternoon Teas, and ever since, her name has been associated with these Bath Buns. We were anxious to try them!
We were ushered up to the third floor where there was plenty of seating. By the time we left, there was a long line out the door waiting to enjoy this special treat. The original recipe was rediscovered in the 1930's in a secret cupboard above a corner fireplace. According to the story, the recipe is now passed on along with the deeds of the house.