Sally Lunn bun

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Sally Lunn
Sally Lunn's famous bun.jpg
Sally Lunn Buns
Alternative name(s) Sally Lun, or Lund. Solimemne
Place of origin England
Region or state West Country
The Sally Lunn Eating House

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[edit]

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.[1]

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.

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