Let us introduce ourselves
The Penny Bun is a wild mushroom known as a Cep in France and Porcini in Italy. The nickname ‘penny bun’ comes from its resemblance to a crusty, well-baked bun. It suited our original idea for the company – a food truck specialising in American style sliders and with our passion for foraging wild mushrooms it seemed like the ideal name!
Back in 2009 when we had the idea there was no street food scene in Scotland. We trademarked the name for later and decided to pack up and travel to the other side of the world, settling in NZ then spending a few years back and forth to France.
We have a combined experience of over 25 years working in the hospitality industry, from Michelin starred restaurants to private chefs in the French alps. Then running our multi award-winning street food and events based business, The Crema Caravan. We always knew one day that we would come back to The Penny Bun and in 2019 we purchased a vintage Piaggio Ape for our new venture. Summer 2020 was to be our launch but current circumstances mean we’ve had to put our thinking caps on….
Our new delivery service
Due to our industry changing rapidly over the last few months, we have had to diversify. We now offer ‘heat at home’ Neapolitan style pizzas, grazing boxes and desserts for contactless home delivery. Our pizza dough is made fresh and given a slow rise of 48-72 hours. We make a limited quantity each week, so we ask that all orders for pizza are made in advance, for delivery on Friday, Saturday or Sunday. Grazing boxes and desserts are available 7 days a week, drop us a line for delivery outwith weekends.
Where we can, we are continuing the ethos of The Crema Caravan, using local suppliers and supporting our existing ones. We’re also conscious of our environmental impact, so our pizza boxes are recyclable and all other packaging is commercially compostable Vegware. We’re also looking to the future and are taking bookings for 2021 onwards, optimistic that all this will be behind us. So whatever type of shindig you’re planning; wedding, party or corporate do, drop us a line. We also have 3 vintage vehicles available for hire; our little Prosecco Piaggio and two 1970’s Renaults serving wood fired pizza, sliders and desserts.
Pizzas are only available for pre-order. Please order by 9pm for next day delivery on a Friday, Saturday or Sunday. Grazing boxes & desserts are available with 24 hours notice and are made fresh on the day. If you would like a grazing box delivered Monday- Thursday please drop us a message or give us a call. At the moment we are a team of two, that’s why we have chosen this way of ordering and delivery. Hopefully, as the weeks go on, we can put a bigger team together again, add more delivery days and increase our menu.
We currently only deliver to Galashiels, Tweedbank, Melrose, Clovenfords, St. Boswells, Newtown St. Boswells and surrounds (see map below).
Delivery to TD1 postcodes (blue area below) is £1.50
Delivery to TD6 postcodes (green area below) is £2.50
Delivery to TD6 postcodes (pink area below) is £3.50
Our Neapolitan style pizzas are cooked fresh on the day of delivery and will be delivered between 12-6pm for you to reheat at home.
We’ll message you when we’re on route with your food.
How to reheat
You can enjoy true Neapolitan fired pizza at home with our simple reheating method: Make sure the pizza is at room temperature before heating. Preheat your oven to 200C/Gas mark 6. Place an ovenproof dish in the bottom of your oven and add a cup of boiling water to it. Remove the pizza from the box and place directly onto the top rack (with no tray) and bake for 4-5 minutes. This method gives good cheese melt and keeps the crust soft. However, if you like your crust on the crispy side, do away with the hot water and cook for around 6 minutes.