Member Spotlight: Otis Breading

Known for a velvet smooth voice and a nourishing emotive connection with consumers, it seems only natural that these toastie aficionados decided Otis Breading was the most fitting moniker for their ode to toasties.

Sacred for its simplicity as much as for its undeniable capacity to invigorate and instigate a state of bliss, the toastie is a parable of soul, much as Mr Redding himself. We found out how Otis Breading go about perfecting the art of the toastie:

How do you pack so much heart into a toastie?

We are always on the lookout for new toastie flavour combinations whenever we’re eating. It is our passion for good food and interesting flavour pairings that we feel sets us apart with our toasties. Whilst simple and classic is great, our customers seem to love the less usual ones we offer. We believe that a good toastie is salty, crunchy, sweet, sour… and of course very very cheesy!

Why sourdough?

Sourdough has so much flavour and such a great robust texture, which is great for the toasties. The holes also allow cheese to get through and get really crispy, which surely has to be the best bit! We also love the art of fermentation and how much easier it is to digest than your standard farmhouse white.

Does a real stringy strip of cheese make you proud?

A great cheese pull is an absolute winner every time! We’re not sure how much we trust anyone that doesn’t love cheese.

Congratulations on trading at Glastonbury… how was that?

Glastonbury was a wild ride – it was amazing fun, very busy and also very intense. Camping out the back of our stall with our baby and 4 year old is certainly an experience we won’t forget. We have finally recovered now and are certainly hoping to be back for more next year!

What are some quick do’s and don’ts when it comes to the art of toastying?

Do use proper butter (we love to clarify ours and let it brown a little, to bring out the delicious nutty flavour). Do use a blend of cheese to get both strength in flavour and cheese pull. Do not be afraid to get adventurous with you flavours. Don’t cook on too high of a heat, otherwise you may be at risk of missing the melt! We have plenty more, but need to keep some a secret!

What’s something that’s surprised you about the reality of running your own independent hospitality business so far?

The community with other traders. We have been overwhelmed by the kindness and willingness to help and share information. There have already been countless other traders who have provided help and advice when we’ve been in a pickle. It’s very life affirming.

Can a toastie change the world?

I’m not sure that there’s anything a cheese toastie can’t fix, is there!?

Talk us through the inspiration in the name Otis Breading:

The name was decided when having a brainstorm with friends over a fire whilst camping. Our little one is called Otis. We also obviously have a huge love of all things Otis Redding, going back to our uni days spent at many a motown and soul night. So when a friend came up with Otis Breading, it was the obvious winner!

What’s in store over the next year?

We have now finished the big festivals and have some quality local events taking us up until Christmas. Following that, we will take a break trading until spring and use the time to make all of our preserves and sauces ready for next year’s festival season. We are always thinking about opening our first permanent premise, so watch this space!

Find out more about Otis Breading here and follow their journey here.