These are tips and recipes for some of the key areas of baking that I am particularly fond of. Or, as one of my friends said, online tutorials.

These tutorials currently include:

  • Breads – with commercial yeast and sourdough breads
  • Cakes – different types of cake, filling and icings, decorating cakes
  • Macarons – a basic recipe, plus flavour ideas
  • Pastry – choux pastry, croissant pastry, rough-puff pastry and shortcrust pastry

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The links below go to my full recipes and guidelines on those areas. Those guidelines summarise what works well for me, giving reliable results that I am very happy with: and I tend to measure “happy with” by how easily I can devour them and how confident I am to serve the bake to others!

I do not claim to be an expert: just a very keen home baker who loves eating and loves working on a technique until I feel comfortable with it. I certainly have baking issues occasionally: each time it is certainly frustrating at the time, but it is a matter of getting back on the horse and embracing the learning process – although that can be easier said than done!


Breads made using commercial yeast

Sourdough bread


Cakes: making, flavouring & decorating cakes




Choux pastry (sweet & savoury)

Croissants & related pastries (viennoiserie)

Rough-puff pastry

Shortcrust pastry & baking blind




2 thoughts on “Tutorials”

  1. Great tips section Philip. Easy to follow for an eager novice like me. I will soon be attempting croissants with your guidance. You need to publish your telephone number so I can call you when I get stuck 🙂 🙂


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