An excerpt and lovely comments
Hi everyone!
We’re still doing the whole seasonal recipe collection thing.
If you haven’t seen any of the previous emails, the Spring recipe bundle is here! Yay!
We’re baking different kinds of festive breads and desserts as well as a celebratory bit of fermented elderflower lemonade.
It’s called ‘Belgian Spring Baking - seasonal recipes for breakfast and desserts by a Belgian pastry chef’.
Bundles are £7 for a digital copy and £10 for printed ones. Print copies also include a digital one for those that like to get baking right away.
Here’s a bit from the introduction:
‘Breakfast and dessert sounds like an odd combo but it's not unusual at say Easter to have an extensive breakfast, then have a similar meal with extended family in the afternoon and finish off the day with a dessert or two – family-style. Sundays are big for breakfasts too.
So what do you eat exactly? Well, different breads; pistolet buns, sandwich rolls and slices of raisin bread.
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At Easter, bits of easter egg, not a filled one or bits of one of those giant eggs with a candy bar inside but bits of a small chocolate egg with a beautiful design in relief.
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We’ll be focussing on the breads but often for an extra festive breakfast you’ll have koffiekoeken as well, a huge selection of Belgian Danishes. The best ones are filled to bursting with crème patissière. and topped with a layer of chocolate glaze.
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We’re making a selection of breakfast breads. Stone-baked pistolet buns with a soft and fluffy crumb and a super crispy crust. Perfect and ready for anything sweet, maybe even better with all the savoury options of cheese, ham or one of those famed savoury spreads.
Sandwiches are your soft and slightly sweet oblong-shaped rolls, cut in half length-wise, down the side please. Just sweet enough with a crust just bite-y enough to be lovely without being as heavy as a brioche roll. Some people would prefer them with just sweet spreads but they work equally well with the savoury side of things.
Lastly, your rustic raisin loaf, sweet and nice, perfect at the end of the meal with a slice of butter and a last cup of good strong coffee.
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That’s just a few snippets from the introduction!
There’s also a bit about the different bread toppings you could have, going to the market to buy things for brunch as well as everything you need to know about the breads and desserts.
And if you missed the bundle from the Fall, you can get a copy of that collection too if you’re interested.
In that one we’re making Brussels waffles among other yummy things.
Things people have said recently…
I love sharing the lovely things people say about the books and recipes and sharing them here!
Yana sent me this lovely testimonial!
I’ve always been intrigued by how real bakers and cooks make certain recipes, and Sarah’s the first person I’ve found who gives so much insights and information on how to make the most of each recipe.
With her background as a pastry chef, you’re confident that these recipes will actually work. And, I personally love that she incorporates so many real Belgian traditional recipes into her books. I can’t wait to dive into her latest one and start baking!
Thank you, Yana!
And the lovely Cher Hale also shouted out the Spring bundle in her newsletter with the great name of ‘For the Attention’.
Thank you, Cher!
So, once more for this time, if you’re interested in the recipe bundle, it’s £7 for the digital copy and a print copy costs you £10.
If you have any questions, do let me know!