Over the past decade or so there has been an enormous gentrification of the biscuit isle. My tastes are now niche. Who will cater to those of us who like normal biscuits? Who value Crawfords custard creams and bourbons? Who use own label dijo's in cooking? Who see Hobnobs as a luxury? Where will we buy our Garibaldis and our Malted Milks?
Clubs and Penguins should be a biscuit for a special occasion, not a low cost alternative to some pretentious sugary artisan cookie infused with Madagascan vanilla and coated with hand sourced ethically stirred extra virgin Equadorian chocolate.
Richard "Digestives" B
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