Tumaini

Tumaini, a quiet young troll, works quietly and assiduously behind the counter of a bakery on Acacia Isle in Targossas. Bashful around strangers, he nevertheless aims to please with his recipes.

Wares

Dark rye roll - 75gp

Ensconced in a thick, crusty skin, this palm-sized roll consists of dense dough almost black in colour. Two broad slashes intersect across the top of the bread, opening to reveal a softer core that is denser but no lighter in shade than its shell.

Honey oat roll - 75gp

The sweetness of honey cuts through this roll's dense wheat and oat bread, lifting the heavy dough up to dulcet perfection. A sprinkling of rolled oats, browned and crisp from baking, dusts the crown for an added layer of texture and flavour.

Loaf of sourdough bread - 200gp

This oblong loaf of sourdough opens its delicate essence to the world through three parallel cuts in its rounded crest. The rest of the bread's shell is hard and brown, its roughly textured surface dusted with pale flour.

Flaky sausage biscuit - 75gp

A squat and cylindrical lump of flaky dough, this biscuit contains small morsels of smoky, succulent sausage throughout its body. The meat's rich grease has caramelised on the bottom of the treat, adding a crisp contrast to the soft, almost melting texture of the rest of the bread.

Savoury ham and cheese pastry - 75gp

Golden crust wraps into a perfect, puffed triangle to form the shell of this pastry, carefully holding in the savoury contents. Small traces of cheese ooze from the seals, lighter in colour than the shreds which sprinkle over the delicacy's top. Miniature squares of ham push poke out from the corners of the pastry, promising greater riches within.

Apple cinnamon scone - 50gp

This triangular scone is filled with large, tart chunks of apple baked with veins of cinnamon throughout the delicate pastry. A thin layer of cinnamon, sugar, and butter crusts the top of the scone, giving it a golden hue and a sweetness to perfectly offset the piquant flavour.

Herbed flatbread - 150gp

Soft, spongy bread rises into an inch-thick rectangle with a golden crust. A generous layer of rosemary, thyme, and oregano adorns the shimmering brown top, sprinkled with a stardust dash of salt. Shallow pools of olive oil gather on the dented surface of the flatbread, fragrant and silken.