What we bake when the days get short
Apples, spice and the first stollen of the year. Our autumn and winter menu, and when each bake arrives.
As soon as the orchards start delivering, the pastry case changes. Here is what to look for over the colder months.
October and November
Spiced apple tart, pear and walnut loaf, and a chestnut cake that only appears for six weeks.
Advent
Stollen goes on sale from the last week of November. We bake it in small batches, so pre-ordering is the safest way to get one.
January to March
Cardamom knots on Saturdays, citrus tarts when the oranges are best, and plenty of rye.
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More from the journal
Why our loaves take 36 hours
Time is the one ingredient we never cut. Here is what happens to a country loaf between Tuesday afternoon and Wednesday morning.
A simple focaccia for home ovens
No starter, no special tools, one large tray. Our weekend focaccia adapted for a home kitchen.
Meet the miller behind our flour
Our wheat and rye come from a small stone mill less than an hour away. We spent a morning there during harvest.