The Tivoli Road Baker
We ‘age’ the golden syrup in the oven over two nights at a very low temperature to develop the flavour.
Our chef Charlie made this chicken curry to eat with rice at home, and decided it would be great in a pie. The curry is beautifully fragrant and mildly spiced.
We first made this savoury scone as an alternative to a sweet scone for our farmers’ market stall. They’ve since become a firm favourite of our bakery repertoire.
Growing up, my Gran would take me to the amusement arcade, where I would watch the doughnuts coming out of the fryer into the cinnamon sugar, and eat them warm.
This is a reliably versatile pastry that's perfect for a range of sweet tarts - from fresh fruit to lemon meringue and the humble cherry pie.
Shortcut pastry is the workhorse of the pastry world, providing a firm base for pies, quiches and savoury tarts. Luckily, it is an easy dough to master and...