Finishing-up-the-flour loaf and my last bake on this 🇮🇳 trip. 60% @twfflours flour x; 85% 💦 🌾
It’s been so much fun experimenting with local flour and heritage varieties of Indian wheat. It’s also been eye opening to realise how many types of grain/ flour are produced across the country and how access to these is improving. I’m carrying back some locally grown millet & buckwheat to bake with and would have loved to also get some purple hard wheat if I had a mill! Adding the @wolfgangsmockmill to my wish list. It’s a shame Christmas is a whole year away! 😉
First day at the university demands for a Semla. Semla is a Swedish pastry that is eaten Annualy in January/February. Back in the days it was a way of preparing for the fast before Easter. And these days only because it’s so damn good. It’s filled with almond paste and whipped cream, and the bread is seasoned with cardamom. #semla#baka#baking#pastry
HEY CUTIE PIES! Did you know today is national pie day? And we mean the lovely buttery pastry pie not the mathematical pie.
If you're in the mood for some baking or cooking why not raise some money at the same time?
We have recently launched our Bake A Difference campaign and we invite everyone to take part.
Get your friends, family, community group or work involved and organise a bake sale to raise money for people affected by MS.
Take a look at our website where you will find free downloadable materials such as bunting, cake flags, invitations and more. There is also a information pack with hints and tips on how to organise your own Bake A Difference.
Please get in touch if you would like any help or advice or just to let us know you are holding a bake sale!
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Pre-order your treats for Valentines Day from our Limited Edition menu and get 15% off! (Offer available until February 5th.)
Chocolate chip cookies with french vanilla ice cream 🍦🍪
Enjoyed baking these last night with my sis, @moniquezorzella
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٠ Matcha tea ٠
Matcha Green tea financier topped with white ganache and redcurrant 🍵
٠ “Full Fruit” coconut ٠
Brittany shortbread topped with coconut mousse and mango-passion fruit coulis 🥥
٠ Passion fruit Macaron ٠
Yellow macarons garnished with a dark and milk chocolate passion fruit filling 🍫
This time of year is always difficult for me and I constantly have a little niggling voice in the back of my head telling me I’m not good enough. This, mixed with restricted social media engagement and a lot less work than I’m used to, makes me believe that voice. I’m so used to constantly creating that when I’m not, it makes me feel like maybe I’m not good enough. It’s so easy to compare yourself to others online and I’ve found myself doing that a lot lately, but then I tell myself to snap out of it and put my phone down and to just reflect on how much I’ve actually achieved in these short (almost!) 3 years.
I know many of you can relate to comparing yourself to others online and it’s totally normal. But it doesn’t mean your thoughts are true. ❤️ This time last year I was considering a mini break, and then a month later I did it. I closed my diary for a month and a bit, put effort in to looking after myself and then came back stronger. I am just so grateful I’m no longer in that place.
Anyway. Here’s my fave cake from 2018 to remind myself, I GOT THIS SH*T. 💫