What a Difference a Day Makes

Yesterday: Today:

The OB’s Club

I have of late somehow managed to get my name onto an email address list circulating round members of the St Phillips RC Grammar School Old Boys Club. I left said Birmingham School in 1965 (I might as well have left in ’63 because I failed ‘A’ Levels). The idea of meeting up with a […]

Graffiti

Couple of items of Bethesda graffiti: No idea what they mean.

Two Kilos

Two factors. First all of the complex Christmas bakes – spices, fruits, nuts, booze, olive oil, butter, eggs stuffed into every dough. Then, we were lucky to have Rick & Maggie up from Mair’s Bakehouse and Jay & Gill down from Trefriw (laden down with Jay’s very wonderful cider) for lunch after Christmas in the […]

Christmas Bake 03

Phew! Made it. Christmas started Wednesday night 7.00 p.m. when the last customer went out through the front door. The absolutely fabulous Yr Ardd Fadarch Focaccia stuffed full of Cynan Jones’ shiitakes fresh and dried. A Pain de Noel, which is just a slightly up-market version of my Brioche Provencale. For this the preserved fruits […]

Christmas Bake 02

This week the Christmas bread was the absolutely fabulous Christopsomo recipe that was given to me about three years ago by Klimentini, one of our Greek customers (OK, we only have two and they’re married). It’s her family’s recipe and so heavily spiced that the Customs were smashing up the breads her brother was sending […]

Christmas Bake 01

For the three weeks before Christmas we have put together a little programme of festive breads. Wednesday was almost like the old days – only four breads instead nine but back to a 5.00 a.m. start. First I invented a “traditional” Welsh Christmas bread, simply named “Torth Nadolig” – Christmas Loaf – wheat and rye […]

Holier Than Thou

Butternut Squash, Sunflower Seed, Chile/Pane Pugliese

Microzap – Who Needs It?

Here’s a link Biker Ben just sent me. I’m thinking of using it on my socks.

Tomato2ways

Le Pain Quotidien – that old favourite Tomato Bread with Sundried Tomatoes: It’s in “Bethesdabasics” the first book, but if you haven’t come across it it was originally Rick’s (Mairs Bakehouse) idea. Take a regular recipe and replace one third of the water with tomato sauce or even just tomatoes straight from the tin. I […]