‘I don’t like quince’ is so real!! I’m definitely going into this year putting less pressure on myself to be in on every seasonal bake or trend. It just takes away from the joy of it all!
That timer comment is so typical of kitchens! And it's great as you say, that you've gained intuition; but what stress to put your employees through to get there 😂 Just wanted to say I'm looking forward to seeing what you do this year! I am a bread baker but I've still no idea what all these different flour types actually do (or what they add taste wise), so definitely something I'd love to find out! And your chocolate layer cake is absolutely gorgeous (and so clean)!
The timer thing was so silly. I’m really interested to get to know more about different flours. I think I’m going to start off by making my basic vanilla sponge with different flours and see what happens. I want to be able to taste them in quite a basic format so I guess I’ll just see what happens!
Great list Sophie! When I read your comment about not using timers and 'just knowing when it was done' I actually laughed out loud. I mean, What?!! Impressed if you managed it and didn't burn everything!
Like you, I'd like to embrace more savoury baking, and savoury flavours to enhance sweet baking, particularly herbs.
I have also pledged to be more sustainable in my baking, creating bakes with leftovers and producing less food waste.
Can't wait to see what you do this year! That Striped Yule log is absolutely gorgeous and I will be using your recipe for my son's birthday!
The timer thing was so crazy, we burnt a tonne of stuff! It does mean that now I have great intuition for when things are done but it’s an absolute insane way of working.
I love herbs in sweet baking so much! I tend to get trapped in a thyme hole because I love it so much but last year my tarragon Battenberg was one of my favourite things I made so I definitely need to get a bit more experimental. Excited to see your savoury and herby bakes!
Yes, I can imagine!! What an absolute waste, and the financial cost as well. But yes, baking intuition is amazing!
I definitely have to give that tarragon batternburg a go. I'm comfortable working with rosemary, sage or mint but I need to branch out. I attempted a basil ganache last year that didn't quite work but I'll keep trying. Definitely have to play with some thyme too!
Honestly it was the worst! One of the saddest things that got burnt a lot was palmiers, we’d make the puff, laminate it BY HAND (no dough sheeter at this place), turn it into beautiful cinnamon palmiers and they’d all end up in the bin 🥲
Yes to all of these!! I like quince though but your comment made me laugh out loud. I’m yet to reflect on ins, outs and goals for 2025 but the Christmas break has got me more fired up and organised with Substack, so that’s something!
An In for me this year is putting all my cookbooks to work and trying recipes I would normally shy away from to widen my horizons! I really resonate with you on not following every single baking trend I may not really want to make. I think things turn out so much better when we bake with excitement and intrigue!
You make my day! Love reading what you’re thinking about. Always choosing to be your best. Thank you!
This year I’m taking on two challenges - savory hand pies (using your rough puff pastry ❤️) and the rolled cake.
Savory hand pies are not only fun to eat but the serving size is established. Fillings (vegetarian) will be fun to figure out!
Rolled cakes are so beautiful and great to share/gift. I’m imagining there will be a few too many oval rolled cakes happening for a while yet but the beautiful tasting round beautiful swirl is my goal!
Thanks for your help with all of this. Do what you do-it always helps me
Savoury hand pies sound DELICIOUS I think I need to add those to my list as well! And I'm so excited to make more rolled cakes, I might even try and do some video content on here so that I can include the full process!
I’m with you on food snobbery being out. I saw some really unpleasant interactions on social media last year about the things people use to bake with which missed, amongst other things, that everyone is starting from a different place in terms of time, money, skill etc. and that baking should be fun! So I’ll join you in that.
My in is trying new things. I have so many books and so many substacks and Instagram posts saved of things I want to try but don’t because what if they go wrong and/ or I don’t like them? So for 2025 I want to try and do something new at least once a month.
Yes to trying new things! The worst that can happen is that you don’t like it and even then you’ll most likely learn something which is always good! One of the things I love about writing the newsletter is that it forces me to try things that I otherwise would never have got around to. Sometimes those things don’t work and you’ll never see them on here but I always lean something!
How exciting!! I need to sort my garden out in time for spring! I planted a few fruit trees last year but didn’t get much from them. Hoping to get a bit more this year
‘I don’t like quince’ is so real!! I’m definitely going into this year putting less pressure on myself to be in on every seasonal bake or trend. It just takes away from the joy of it all!
Exactly!! Just because everyone else is doing it, it doesn't mean we have to. The panic I got in last year when I couldn't find fig leaves 😅
That timer comment is so typical of kitchens! And it's great as you say, that you've gained intuition; but what stress to put your employees through to get there 😂 Just wanted to say I'm looking forward to seeing what you do this year! I am a bread baker but I've still no idea what all these different flour types actually do (or what they add taste wise), so definitely something I'd love to find out! And your chocolate layer cake is absolutely gorgeous (and so clean)!
The timer thing was so silly. I’m really interested to get to know more about different flours. I think I’m going to start off by making my basic vanilla sponge with different flours and see what happens. I want to be able to taste them in quite a basic format so I guess I’ll just see what happens!
Ooo yes, that's a great idea! Can't wait to hear your results 🫶🏻
Great list Sophie! When I read your comment about not using timers and 'just knowing when it was done' I actually laughed out loud. I mean, What?!! Impressed if you managed it and didn't burn everything!
Like you, I'd like to embrace more savoury baking, and savoury flavours to enhance sweet baking, particularly herbs.
I have also pledged to be more sustainable in my baking, creating bakes with leftovers and producing less food waste.
Can't wait to see what you do this year! That Striped Yule log is absolutely gorgeous and I will be using your recipe for my son's birthday!
The timer thing was so crazy, we burnt a tonne of stuff! It does mean that now I have great intuition for when things are done but it’s an absolute insane way of working.
I love herbs in sweet baking so much! I tend to get trapped in a thyme hole because I love it so much but last year my tarragon Battenberg was one of my favourite things I made so I definitely need to get a bit more experimental. Excited to see your savoury and herby bakes!
Yes, I can imagine!! What an absolute waste, and the financial cost as well. But yes, baking intuition is amazing!
I definitely have to give that tarragon batternburg a go. I'm comfortable working with rosemary, sage or mint but I need to branch out. I attempted a basil ganache last year that didn't quite work but I'll keep trying. Definitely have to play with some thyme too!
Honestly it was the worst! One of the saddest things that got burnt a lot was palmiers, we’d make the puff, laminate it BY HAND (no dough sheeter at this place), turn it into beautiful cinnamon palmiers and they’d all end up in the bin 🥲
That is devastating! 😔
Yes to all of these!! I like quince though but your comment made me laugh out loud. I’m yet to reflect on ins, outs and goals for 2025 but the Christmas break has got me more fired up and organised with Substack, so that’s something!
Yay! Excited to see more of you here on Substack!
An In for me this year is putting all my cookbooks to work and trying recipes I would normally shy away from to widen my horizons! I really resonate with you on not following every single baking trend I may not really want to make. I think things turn out so much better when we bake with excitement and intrigue!
You make my day! Love reading what you’re thinking about. Always choosing to be your best. Thank you!
This year I’m taking on two challenges - savory hand pies (using your rough puff pastry ❤️) and the rolled cake.
Savory hand pies are not only fun to eat but the serving size is established. Fillings (vegetarian) will be fun to figure out!
Rolled cakes are so beautiful and great to share/gift. I’m imagining there will be a few too many oval rolled cakes happening for a while yet but the beautiful tasting round beautiful swirl is my goal!
Thanks for your help with all of this. Do what you do-it always helps me
Thank you so much!
Savoury hand pies sound DELICIOUS I think I need to add those to my list as well! And I'm so excited to make more rolled cakes, I might even try and do some video content on here so that I can include the full process!
Sprinkles are -and have always been- fun!!! PERIODT
Also, great list Soph! You got this and go get ittttttt - supporting you all the way!❤️❤️❤️
You are so right Polly!
I’m with you on food snobbery being out. I saw some really unpleasant interactions on social media last year about the things people use to bake with which missed, amongst other things, that everyone is starting from a different place in terms of time, money, skill etc. and that baking should be fun! So I’ll join you in that.
My in is trying new things. I have so many books and so many substacks and Instagram posts saved of things I want to try but don’t because what if they go wrong and/ or I don’t like them? So for 2025 I want to try and do something new at least once a month.
Yes to trying new things! The worst that can happen is that you don’t like it and even then you’ll most likely learn something which is always good! One of the things I love about writing the newsletter is that it forces me to try things that I otherwise would never have got around to. Sometimes those things don’t work and you’ll never see them on here but I always lean something!
Exactly that! We’ve also just secured an allotment so I’ll need to think about how to use all of the things we hopefully grow.
How exciting!! I need to sort my garden out in time for spring! I planted a few fruit trees last year but didn’t get much from them. Hoping to get a bit more this year