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travel

Australia: Yarra Valley: Fruition Bakery

Baking in a big city is fine; it has a ‘buzzy’ urgency. Chef customers hot on the phone, whining the instant they see anything unusual with the delivery. Shoppers spinning...

by Dan Lepard
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Paris: bakeries

I'm regularly asked what bakeries might be particularly worth a visit when in Paris. Very briefly, and in no particular order, this is my 'top 10', a personal and far...

by Dan Lepard
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A pressing time in Cambridge

Apple juice, champagne and a wood-fired oven, with Jack Lang and Jill Grey. The aims of the home baker are varied. For some, the...

by Dan Lepard
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blog section

posted on Mar 12th, 2010

It’s finally the official ‘end’ of the Marmalade year for me, and as I’m one of the patrons and judges at the World’s Marmalade Festival held in Cumbria every February,...

by Dan Lepard
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features

Cakes, pastries, and other baking • Cut and come again cake

by qahtan

The Guardian recipes • Re: G2 recipe - Easy white bread

by minadott

The Guardian recipes • Re: G2 recipe - Easy white bread

by Zeb

Doughmaking • Re: The Political economy of baking

by minadott

Doughmaking • Re: The Political economy of baking

by Fire Beard

features hot cross and bothered

Australia: Melbourne: Loafer Bread

by Dan Lepard
Australia: Melbourne: Loafer Bread

I took these photos when Loafer was owned and run by brothers Georg and Antoine von Baich and their family, two Canadians who were...

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Oranges are the only fruit

by Dan Lepard
Oranges are the only fruit

They're doing it again. Warning of the imminent death of marmalade eating and the traditional British way of life as we tweet our way...

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recipes

Crisp, golden, light, salty & oily

by Dan Lepard
Crisp, golden, light, salty & oily

Making a Focaccia Genovese in a commercial bakery (originally published in British Baker) Foccacia has a home, in Italy, and a birthplace in the town of Genoa. That’s what Italians from Genoa tell me. But then as every man, woman and child...

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Blini-esque American-style pancakes (made with a touch of sour starter)

by Dan Lepard
Blini-esque American-style pancakes (made with a touch of sour starter)

Some people worry about being wasteful when discarding old starter at each and every refreshment. This simple solution may not suit you on a daily basis, but it’s a delicious way to use up something you might otherwise have thrown...

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Yellow Tomato & Ginger Chutney

by David Whitehouse
Yellow Tomato & Ginger Chutney

I decided to make a spicier version of my original Yellow Tomato chutney, as in addition to a last flush of the ‘Sun Baby’ or ‘Sun Belle’ tomatoes I’d used from our garden earlier this year, we also had a...

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Christmas Plum & Apricot Chutney

by David Whitehouse
Christmas Plum & Apricot Chutney

Late in the autumn, I had some dark red plums that were just asking to be made into something, and I also needed to sort out a couple of kitchen cupboards and use up some of the things I found...

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recipes

Wild Fermentation

Not a baking book, per se, but one which I’ve found interesting and thought-provoking enough to want to see...

Review by David Whitehouse Read Morearrow

River Cottage Handbook No. 3: Bread

hands

Deceptively presented like a little hard-cover novel, this book is beautifully illustrated with Gavin Kingcome’s rustic photography. The book...

Review by David Whitehouse Read Morearrow