beckyAt Le Cordon Bleu, I remember feeling apprehensive about our first breadmaking (boulangerie) lesson. I especially love the creative aspect of pastry. I thought there couldn’t possibly be any way to make bread as creative …
Soda Bread with Cheddar and Herbs
In case you aren’t up on your cheese-related holidays, today, January 20th, just so happens to be National Cheese Lovers Day. Packed with chopped herbs and loads of cubed cheddar, this ultra-cheesy soda bread with …
An Everything Bagel Bread Recipe for National Bagel Day!
For National Bagel Day, I’m sharing one of my go-to recipes: everything bagel bread! I’ve made more loaves of this bread than I can count, and it is always devoured in record time. Everything bagels …
Apple, Cheddar and Rosemary Focaccia
Anybody who knows me (or follows me on Instagram) knows that I love baking bread. I especially love baking bread when I can pack it full of lots of yummy things: nuts, seeds, fruits and …
Pastry School Diary – Intermediate Pâtisserie, Weeks 2 – 3
Week Two: Viennoiserie During the second week of Intermediate Pâtisserie, we focused on Viennoiserie. Viennoiserie serves as the “bridge” between pâtisserie and boulangerie. These are pastries which are generally made with an enriched dough. Enriched …
British Classics Workshop at Bread Ahead Bakery
Yesterday I attended a day course at Bread Ahead Bakery and School, located inside London’s Borough Market. I’ve followed this bakery on social media for years, added their cookbook to my Amazon wishlist, and even …