By Veronica


Absolutely the best baguette I've ever produced ... so pleased with them! They tasted delicious too, with a crisp crust and nice chewy interior. We were supposed to take one each home, but most of them got eaten while we were drinking aperos ... we couldn't resist tearing bits off and eating them alone or with Eric's home-made pâté. Then we had to try the focaccia, and the potato bread (made with instant potato flakes and much lovelier than you'd expect, I'll definitely be trying it at home). Followed by, erm, pizza for lunch. And a very small slice of a tropézienne, brioche filled with crème diplomate. For breakfast we'd had yesterday's pavé toasted (yum) and the chocolate bread -- another bread I thought I wouldn't like but which turned out to be divine with marmalade. The pain d'épices, kamut, spelt and plain white loaves got put in our goodie bags, along with a sample of Eric's starter. And all the recipes of course. My bread production is about to get a lot more varied. And my wallet may suffer from "needing" to buy a whole lot more kit.

All in all, such an enjoyable experience ... I'll be back! Even when you think you know stuff, you always learn something new when cooking with a professional chef. The album has been expanded a bit.

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