10 Oat & Honey

Now that my ulcerated leg is nearly better I need a new baking plan. I’m not going back to 40+ large loaves at a time and I’m abandoning the mixer – hauling out kilos of dough from floor level is gut-wrenching. So I’m experimenting with baking 10 loaves per week, just one dough instead of […]

Torth Yr Wyl

A little token of thanks to the vascular nurses at Ysbyty Gwynedd who, along with the local nurses, have been treating my leg ulcers. Should be my last appointment with them today although the Bethesda nurses will have to put up with me a little longer. The local health authority may be in a state […]

Old Dog: Pizza 2

New feature on Detroit style pizza here

Students

Here’s a photo I stole off Facebook. My mate Kev with a Pumpkin, Sunflower Seed and Chile loaf ready for the oven. This is a photo of Matt and Geth taken yesterday at Matt’s shortly-to-be-opened pizza restaurant in Llangefni. What they have in common is all three have done bread courses with me. When Kev […]

Capperi, Bordeaux

New feature added: Capperi a serious pizzeria – even if a visit takes a little planning … Capperi

Bread Course

David Lea-Wilson, of Halen Môn/Anglesey Sea Salt, is a happy boy at the end of his bread course yesterday. ” Loved the course – freezer not big enough… ” he emailed later in the day. He was also a lucky boy because a good friend bought him the course as a present. Well, People, Christmas […]

Old Dog: Episode 1

See how the aging and recovering baker attempts to regain his brain (and leg) with the help of, amongst other things, pineapple pizza. Follow the link: https://thepartisanbaker.com/old-dog-episode-1/

Let them eat Cake salé au Potimarron

Widely misquoted, what Marie-Antoinette actually said “Let them eat cake salé au potimarron”. What a lot of people don’t know is that the French use the word “cake” to define baked concoctions, usually containing eggs and not much flour, both sweet and savoury (sucré et salé) and baked in a tin. A tin in French […]

Breakfast #48

Never had any ambition to make “authentic” French baguettes. I just make smallish, 200g baguettes using my basic Campagne dough and very popular they are too. They’re about the only bread that doesn’t improve by standing overnight – get ’em down you and, if they’re still around the next day, give them a blast in […]

A Burst of Activity

For the last five months I’ve been suffering with a severely ulcerated leg. I’ve been in compression dressings since June and, to tell you the truth, it has not been funny. Finally it has started to show signs of healing, I’ve been able to ditch the pain killers and the brain is showing mild signs […]