Sour dough

It’s a few months since last lending a hand, today the baker was cooking for the local producers market, these loaves just from the oven, (in the background various buns proving under cover).

She experimented with a Scandinavian bun called Semla, (the dough includes ground cardamom seed). After baking she scooped out some of the centre, added the crumb to an almond paste mix and spooned back into the centre and topped with piped cream, V v good. The extra shows a finished bun.

An enjoyable day and despite the dreadful weather most of the baking was sold by the time I left.

The theme was Valentine day with her beautiful patisserie reflecting this with heart shaped chocolate sponge /ganache/caramel dessert, a blood orange cheese cake, rhubarb/bavois/sponge based creation and a fabulous lemon layered slice using wonderful Almafi lemons.