In the Kitchen – a Picture Post

For Celia’s collection of ‘In the Kitchen


The starters

Laura Hart's Almond Croissant


Laura Hart Hart's Bakery

Almond Croissants and Custard Tarts from Hart's Bakery

60/40 Rye Bread

Nils's recipe - still the best rye bread for everyday!

Fruit buns

Buns made with crystallised pink grapefruit and sultanas and an enriched dough

Couronne Bordelaise

My 3rd attempt at a couronne bordelaise - not for the faint of tooth!

18 thoughts on “In the Kitchen – a Picture Post

  1. Mrs Ergül

    My heart skipped a beat when I saw the almond croissants. How were they? The best pâtisserie that makes the best has recently closed shop and I’m utterly saddened.

    1. Joanna @ Zeb Bakes Post author

      They were delicious! Light flaky, buttery – I just found my way to Laura Hart’s little bakery yesterday morning and I’m either going to have to learn how to make them myself or go on regular pilgrimages down to Hampton Lane :) Sad day indeed when you lose your favourite patisserie :(

  2. Jeannette

    You have been busy, have you made all of these this week? The buns looks lovely, and I would love to see a step-by-step account of the making of the Couronne, please.

  3. Joanna @ Zeb Bakes Post author

    Thanks Brydie (and don’t rush for the hoppers recipe, I think you’ve got enough going on at home – no more baking for a few days here) :)

    Hi Jeannette, well the patisserie isn’t mine, but the other breads n buns I made yesterday, having refreshed and built the starters up the day before. 3 x 500 g rye loaves, 1 900 g couronne and a tray of 16 x 80 gram buns. So three oven bakes, got the timing right for the rye and the buns, they went in one after the other, but the couronne needed a longer prove so that was baked early evening. I’ll do a step by step as soon as I can. Have a lovely weekend :D

  4. Mariana

    Seeing is one thing. I see your lovely photos and all I can imagine are the glorious ‘smells’ wafting through your kitchen. I’m glad I’m not there, because I think I’d demolish the bread in that last photo. You’re really talented lady!

  5. Celia @ Fig Jam and Lime Cordial

    Thank you for playing, dearheart! :)

    I love the couronne and oh, how I wish we could buy crystallised pink grapefruit here! How cool would that be! :)

    You have some truly superb crusts happening in your kitchen…

    1. Joanna @ Zeb Bakes Post author

      Celia I made the crystallized grapefruit – it’s just like doing any other citrus. But because they have such lovely thick soft skins and pith they make excellent crystallized fruit. And I’ve just messed up the post by changing the couronne pic to a nicer one. I’ve asked WordPress to help me sort it out. Sigh.
      grapefruit peel

  6. heidi

    Your bread makes me want some good flour!
    I need some more substantial bread.
    We are going home tomorrow- still have so much to do- but I NEED to get home.
    Down here the smell of stain on the wood obliterates the fresh smell of baking bread.
    I love all of your pictures and breads- and the crystallized grapefruit- brilliant!

  7. Pingback: How to make a Couronne Bordelaise | Zeb Bakes

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