The coming months we will take a break from posting recipes and answering comments on our Weekend Bakery site.
Due to recent events our priorities have shifted and we need to.. [Read More...]
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Highlights
Old friends raisin bread – A new favorite!
This bread has been two years in the making, mainly in our heads and more recently in our ovens. We are truly very happy with this recipe. It was inspired by a phrase in Dutch that goes ‘Ouwe jongens krentenbrood’, which translates as… [Read More...]
Waar kan ik een workshop broodbakken volgen?
Een overzicht van adressen waar enthousiaste beginnende en gevorderde broodbakkers terecht kunnen voor een workshop, zowel op locatie als online. Suggesties voor workshops kun je… [Read More...]
Weekend fruit & nuts loaf : Our not so Kletzenbrot
You could call this our version of a ‘kletzenbrot’ but without the ‘kletzen’. Kletzen is the Austrian word for a type of dried pear. We can highly recommend making it in the weeks leading up to Christmas. You can make a few loaves… [Read More...]
Sourdough mini boules
I find these mini boules are the perfect little breads for two or to accompany a nice family meal or dinner with friends. You can share one with some soup or dip it in a gooey Camembert out of the oven. They also make an original little present. Another advantage mentioned by one of our bread friends: there’s more crust to enjoy! [Read More...]
Sweet baking
Pumpkin buns with salted maple butter
I don’t know what’s the best bit about these pumkin buns, making or eating them. The whole process is such fun, on your own or with a few enthusiastic… [Read More...]
Cherry and almond cream buns with vanilla glaze
This recipe is a variation on the cinnamon bun recipe. It is hard to choose which one we prefer. The combination of good quality cherries and real almond… [Read More...]
Marbled mini brioche with raw cacao & pearl sugar
We use the no knead method for this dough, so no mixer needed! This recipe is a fun variation on our no knead brioche, making 6 individual baskets that look very dainty. For this recipe we used organic raw cacao, which gives halve of the dough a light brown color. You can also choose… [Read More...]
Our favorite choux pastry method
Let us share with you the way we like to make choux! As a baker it is really essential (and lets not forget fun) to learn the skill of cooking and baking this pastry because with it, you can make all kinds of classics. Profiteroles, croquembouches, éclairs… [Read More...]
