Right: Rosemarie Ivey tastes a piece of the Caribbean Rum Bun baked by Tortuga Rum Company. Mrs. Ivey was one of the judges in the Gleaner's King of Buns Competition. Left: From left: Three of Montego Bay's noted pastry chefs, Fabeon Shaw, Rose Hall Resort and Country Club, Keisha Sanderson, Sandals Montego Bay and Desmond Grey of Sunset Beach Resort and Spa write their assessment of the buns they tasted during the King of Buns Competition. - PHOTO BY CLAUDINE HOUSEN/STAFF PHOTOGRAPHER
TWO BAKERIES in Montego Bay, Sunlight Bakery and Tortuga Caribbean Rum Cake, took up the King of Buns challenge.
Sunlight Bakery's entry was an original Easter bun, while Tortuga introduced its new Caribbean Rum Bun to the...
CHEF KEISHA SANDERSON:
"I found it to be very moist, very soft, with good texture, but a little too sweet. I think this bun calls for more flavour, more spice and less sugar. The quality is good; I would certainly recommend this bun."
CHEF DESMOND GREY:
Says that the Sunlight Bakery bun literally melted in his mouth, "If I had a piece of cheese it would be even better." According to him, the texture was perfect and while the spice content was good, he felt the bun was too sweet.
For the want-more factor, he would definitely recommend this bun, "The taste is synonymous with Easter."
CHEF FABEON SHAW:
Says the Sunlight Bakery bun was very good and moist. "It makes you feel like you are eating bun again."
According to him, this bun's texture is of a very high quality and the spices used are just right.
"Yes, I would recommend this bun to anyone, both home and abroad."
ROSEMARIE IVEY:
Representing the public, Ms. Ivey said she liked the Sunlight Bakery bun because of its moisture and consistent texture. "It is smooth, not dry." She said the bun contained a lot of spices which completed and enhanced the taste tremendously.
A wife and mother of two, she highly recommends this bun to friends and family.
Caribbean Rum Bun:
CHEF DESMOND GREY:
The Caribbean Rum Bun was a little on the dry side, "When you eat it, you want something to drink." However, he felt the texture was good, a little too much spice and sweet. "The spice stands out in it, overpowering the flavours." He would recommend the rum bun without hesitation and would eat it again. "It just needs some working on."
CHEF FABEON SHAW:
He felt it needed to be more moist. "This is more like a rum cake pudding." For him the texture was good, but the spice content was too strong, causing it to lose its bun flavour.
He wouldn't want any more of this bun.
ROSEMARIE IVEY:
"I found the rum bun very dry, texture very doughy and heavy, with too much spice. There is no rum; the taste was more like pudding. It needed more liquid, more rum, less flavour and cutting back on the browning."
Ms. Ivey felt the Caribbean Rum Bun was fairly good, but does not melt as easily in the mouth. "The texture is a little gummy, slightly dry," she commented.
There could be more fruits for taste. She didn't get the want-more effect from it.
