Over the summer I posted on the subject of the cronut, a croissant-doughnut hybrid making waves in New York. What I hadn’t realised at the time was that similar confection-combinations have become quite a trend, with the duffin (yes, a doughnut-muffin crossover) recently causing controversy when one of coffee-giant Starbucks’ suppliers decided to trademark the read more…
I’m a very part-time forager, but if notice notice something wild-growing and edible whilst I’m out and about, I usually take advantage of it. During a walk with my daughters the other day we stumbled across some giant puffballs growing in the middle of a field. Giant puffballs, or Calvatia gigantea, are stalkless, globe shaped read more…
Here’s some interesting baking ephemera: a set of mini loaf tins impressed with the Hovis brand name. When I first saw them, I assumed that they were produced for promotional purposes, rather than for the mass production of pocket-sized loaves. However, a little research revealed that Hovis have indeed, as long ago as the late read more…
My activities have been curtailed by a bout of tonsilitis just recently, but I’m hoping to be back in action soon. In the meantime, enjoy this intriguing plate from ceramicist Stephen Bird.
Bialys are round piece-breads distinguished by a central dimple that is traditionally filled with chopped onion. A product of Jewish cuisine, they are named after the Polish city of Białystok and are often compared to the bagel. Although relatively obscure in most parts of the world, bialys have achieved popularity in New York, where many read more…
Polish artist Milena Korolczuk has found an interesting use for bread by using it as a modelling medium and crafting a series of portraits of notable personalities, both historical and contemporary. Her work is currently on show at Warsaw’s Raster Gallery, whose website has a nice selection of images.I particularly like Korolczuk’s diminutive take on read more…
The first time I tried calzone was in a restaurant in Florence some years ago. My principle memory of the occasion was of a couple of young waitresses who absconded with my then-baby daughter Evie and showed her off to the kitchen staff. I’m pleased to report that they did return her, and that the read more…
I’m not a great baker of cakes, but for a long time I had been meaning to try out some of the amazing recipes on the Cupcake Bakeshop blog (no longer being actively maintained, sadly). I’ve had a couple of goes at the almond and ricotta cakes, with a reasonable degree of success. I’ve abandoned read more…
A couple of friends who recently turned 40 organised a weekend camping in the Cotswolds last weekend. It turned out that the campsite wasn’t very far from Shipton Mill, which is located near the town of Tetbury. Having arrived and set up camp on Friday, I drove over on the Saturday morning to pick up read more…
Baking and brewing are related because of their common use of yeast. This relationship has been particularly close in Britain, where for many centuries the brewing trade was also the principle source of yeast for making bread. Before compressed baker’s yeast became available in the late 19th century, bakers in most parts of the world read more…
