Craig Brown: Can Genius gain a slice of Scotsman café action?
Sliced, it reveals a decent crust and a fluffy, oat-coloured interior. Tellingly, the bread seems less substantial in texture than a standard loaf.
Then there is the taste test. In the mouth the bread is more "scone-like" and less dense than you would expect from a loaf, but still moist.
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Hide AdIt has a strong malty flavour, with a very slight potatoey aftertaste – a clue to one of the main ingredients of the loaf – but overall it's quite tasty.
Certainly if I was to be served Genius in a restaurant, while I might notice that it was not your usual loaf, I would not be sending it back.
Indeed, a more general taste test among the Scotsman staff produced a broadly positive reaction, though there were comments about the texture. However, none said that they were moved to replace their gluten-based loaves with it.