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I love hearing from people to discuss baking ideas. Please feel free to email me with any queries or comments.

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Unless otherwise stated, most recipes are my twists on classics or my attempts at creating something a little different. All photos are of my bakes.


  1. Mady Moo · · Reply

    I am LOVING this!!!! Although it makes me A. Very hungry and B. miss our early morning baking chats!!! And your fab baking!!! You should definitely join us for cake Fridays! Me, Tor and Lisa H are on board at the moment. Have you thought about doing an Instagram feed of your pics? And a Pinterest account too? Xxxx


    1. Count me in for cake Fridays. Not used Instagram and Pinterest before: still getting to grips with social media xx


  2. Hello from California USA! I followed your link in Fresh Loaf to the pesto sourdough. Just ate my first piece hot out of the oven! Unbelievably fantastic!!! Now I have saved you to my favorites as I try your roasted garlic/rosemary/parm. focaccia. We are soup and bread lovers here in the snowy mountains. I do have to admit that I cheat on the sourdough because I have never been successful with starters. I bought some “sour salt” and add it to the dough to get some sourness. Thanks for all the great ideas! Carolynn


    1. Hi Carolynn. I am so glad you enjoyed it. Yes, soup and great bread are two of life’s total pleasures and are always such a joy to make. Regards, Philip


  3. Hi Philip. Just joined your blog.AMAZING I am baking your Kouign Amann waiting for it to rise in the fridge before doing the turns. Can you tell me please. Do you always like to bake with the fan heat. I have one but never used it yet. New cookI have a new electric cooker and still miss my old gas one. My question is when you bake could you please say where you like to place your baking in the oven. That is a problem for me and never know where the best results would be. For example the kouign Amann where did you place yours in the oven,and also did you place your baking tin on a tray,or on the grill.
    Sorry for all the questions,but these are the things tha confuse me.

    Kindest regards



    1. Thank you Patricia. Yes I usually bake with the fan on and normally about the centre or just above centre of the oven. That is a safe place to start and as you get to know your oven more, you get a feel for the best place. For the Kouign Amanns, I placed the tins onto a tray as they were loose-bottomed tins and I didnt want to risk anything leaking onto the oven floor! Enjoy the Kouign Amanns. Regards, and much happy baking. Philip


  4. Oh Thanking you so very much Philip for answering so quickly and explaining. I shall do as you say and place them there in the middle.With this cooker i can have Tradiition heat on it’s own,or the fan on it’s own,or the fan and tradition togethertogether,but I think it is perhaps just the fan on it’s own that you speak of. Well i left the pastry to rise for two hours. I don’t think that it had doubled volume but risen perhas a little. I used dry yeast I usually use fresh yeast but had none at home today. I will do the three turns now,and i will leave tit overnight ready for the rolling out tomorrow morning I shall roll it into a long sausage and put them into muffin tins,last time i used a ring and the butter ran from them too much and the baking tin was like a swimming pool :-(The last time I made a Kouign amannI used the block of butter and beat it to a square to fit into the pastry,but only done two turns,the first turn after adding butter was placed in the fridge for half an hour,then the sugar was added only then to the second turn.,then rolled out and rolled out like a sausage and cut into single size rounds and grouped into the ring together to make like a flower and covered and left at room temp for two hours,and then baked. i was pleased but found the inside not as lovely as I hoped i like wheni it comes away like into little layers. So I really look forward to trying your recipe and baking them tomorrowI just love this kind of pastry,and Danish pastry,and pastry like that.

    Once more dear Philip I thank you. i am so HAPPY to have found your WONDERFUL baking blog.

    Kindest regards


    Liked by 1 person

  5. Hi Philip – I am often called upon to make traybakes for our village cream tea weekends and village fete cake stall. I get really bored with the usual lemon drizzle, coffee and walnut etc., but obviously am a bit limited with not being able to put filling between layers as in a sandwich cake. Do you have any suggestions for something a little different yet not too “way out” as the people who support these events are usually not overly adventurous?


    1. Hi Lynne, without going too adventurous, as you suggest, how about a different drizzle (orange, lime or even passion fruit): or go for a ginger sponge with orange drizzle? Or a carrot cake tray bake? If you want something chocolatey, make a normal victoria sandwich for the traybake layer, but mix in some chocolate chips or chopped chocolate and top with a quick chocolate ganache and sprinkle over some crushed maltesers. I have quite a few more ideas coming to mind: please feel free to email me and I can give you the recipes too


  6. Thanks for the quick response Philip. Like the chocolate and maltesers idea. I did chocolate and orange previously.
    A topic for your blog maybe?


    1. Yes choc and orange is great. All the very best with the traybake


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