Sally Lunn bun
Sally Lunn Buns
|Alternative name(s)||Sally Lun, or Lund. Solimemne|
|Place of origin||England|
|Region or state||West Country|
A Sally Lunn is a type of enriched yeast bread associated with the city of Bath in the West Country of England, known since the late 18th Century and described by Eliza Acton's as a version of "Solimemne - A rich French breakfast cake, or Sally Lunn".
There is an unrelated dish of the same name known in the French parts of the US.
Sally Lunn's house
The building, now known as the Sally Lunn Eating House at 4 North Parade Passage (formerly Lilliput Alley), Bath, is a medieval building. It formed part of the Duke of Kingston's house in 1480 and was the first post office of Ralph Allen in 1725. It is now a Grade II* listed building.
The building was acquired in the 1930s by Marie Byng-Johnson who opened it as a tea-room specializing in Sally Lunn buns, promoted with a story that she had discovered an ancient document in a secret cupboard explaining that Mlle. Sally Lunn was a young French Huguenot refugee who brought the recipe to Bath around 1680.