baking

Journal Writing

‘Punch the dough down and let it rise’: a bread update by Margaux

Journal Writing

Tarte aux pommes: a pastry to unfold time by Margaux

Cooking

Rye bread—no rest for the salmon pink bakers!

Cooking

Wholemeal Sourdough Bread, dream of countryside

Cooking

crème fraîche, peach and apricot tart

Cooking

Annalisa’s orange chiffon cake

Writing

Le Pain de Margaux

Cooking

Almond Buns

Cooking

The Aosawa Feast

Cooking

Johanna’s Lemon and Rosemary cake