Britains Best Bakeries
Hunks of crusty sourdough, cinnamon-dusted buns, glossy plaits of challah and hand-stretched pizza: Britain’s dough game is changing. Who doesn’t want to feast - visually and literally - on the results? This book presents a profusion of exciting new bakeries, such as London bread royalty E5 and TOAD (both pioneering sustainable farming practices with UK-grown grain) to Manchester-based fermentation experts Pollen, whose croissants take four days to produce from start to finish.
Details
Author: Ryder, Milly Kenny
Publisher: Hoxton Mini Press
Format: Hardback
Publication Date: 02/05/202
Illustrated:
Pages: 224
Dimensions: 209x145mm
Hunks of crusty sourdough, cinnamon-dusted buns, glossy plaits of challah and hand-stretched pizza: Britain’s dough game is changing. Who doesn’t want to feast - visually and literally - on the results? This book presents a profusion of exciting new bakeries, such as London bread royalty E5 and TOAD (both pioneering sustainable farming practices with UK-grown grain) to Manchester-based fermentation experts Pollen, whose croissants take four days to produce from start to finish.
Details
Author: Ryder, Milly Kenny
Publisher: Hoxton Mini Press
Format: Hardback
Publication Date: 02/05/202
Illustrated:
Pages: 224
Dimensions: 209x145mm
Hunks of crusty sourdough, cinnamon-dusted buns, glossy plaits of challah and hand-stretched pizza: Britain’s dough game is changing. Who doesn’t want to feast - visually and literally - on the results? This book presents a profusion of exciting new bakeries, such as London bread royalty E5 and TOAD (both pioneering sustainable farming practices with UK-grown grain) to Manchester-based fermentation experts Pollen, whose croissants take four days to produce from start to finish.
Details
Author: Ryder, Milly Kenny
Publisher: Hoxton Mini Press
Format: Hardback
Publication Date: 02/05/202
Illustrated:
Pages: 224
Dimensions: 209x145mm
