NEW FOR 2020! Festive baking

To our regular guests in the café, our signature cakes and yeast risen breads influenced by Nordic baking has become much loved and sought after. With a focus on seasonal ingredients and on flavour, our small team of Leiths and Cordon Bleu trained teaching chefs share a love of simple, but refined, modern cakes. We don’t over egg  or over ice, we use fresh and seasonal ingredients, and we don’t fill with rich butter creams or cover in icing requiring turn tables or levellers. Our cakes are quick and easy to make, light on the waistline but packs a punch on the palate.

The same approach applies to our festive baking – it is delicious, it is beautiful but it is not very rich or overly traditional not least as we are inspired by Scandinavian baking, being owned by Scandinavian chef Tine Roche. We like recipes which encourage children to lend a hand and tempers to remain calm. Freshly baked goods fare best in the freezer, if not immediately consumed, and we suggest you allow this class to prompt you into a freezer clearance ahead of you returning home with plenty of pleasure to freeze ahead of the holidays.

Recipes include

Pistachio and cranberry Couronne – a majestic wreath of goodness which deserves to be the centrepiece of the table

Traditional Swedish saffron twists – super light, saffron yellow twists perfect for dunking in a Cappuccino or hot chocolate

Dark ginger cake – a classic December cake with rich moistness and seasonal spice

Raspberry Drops – little delights of buttery shortcrust holding a Santa red centre