New Bakery

I’m sort of having a really good time at the moment although it’s just a wee bit busy. Firstly, Chris Brown, someone else who did the Microbakin’ course with me a few months ago, contacted me to say he’s in the second week of production. He’s just got the first pages of his new website […]

Low Carb Pizza

It’s true. Since the “Repeat Offender” post I reduced the weight of the base to 400g. For this diameter and style of pizza ( Deep Pan Pesda) this seems to be the optimum weight. Same dough, same method as before (about 15 mins high in the oven about 5+ on quarry tile hearth on bottom […]

Plaudits #98

I’m being a bit overwhelmed at the moment by people saying Nice Things about the books. Yesterday brought two more such emails. Alwen said of Bethesdabasics, “Your book has been in constant use since I bought it nearly 2 years ago, it’s excellent.” But Louise, who hasn’t even read the book, came up with a […]

Repeat Offender

Of course baking is all about theft, some forms of which are more acceptable that others. At one end of the spectrum it’s nice to be able to say “We all learn from each other” and to acknowledge where ideas come from. To adopt this line you also have to contribute something from time to […]

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 […]