Come for the recipes, stay for the chaos. With weekly drops of delicious things, creative musings, and a behind-the-scenes look at life as a food stylist and content creator.
| Platform |  | Pricing | Freemium | Publishes | Twice weekly |
|---|---|---|---|---|---|
| Issues | 51 | Founded | a year ago | Last Issue | 13 days ago |
| Active | |||||
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lungimhlanga.substack.comLatest Issues
London & Glasgow, Cookies Are Coming: I'm Doing A Bakery Tour Across The UK!
Oh hey Substack, don’t we have lots to catch up on! So if you’ve been following my journey on any of my other platforms you’ll know I am currently on a global bakery tour. Yes, you read that correctly, somehow because of the success of my t...
Hong Kong French Toast Cookie: Recipe #44
At this point, this many toast cookies deep, it takes a lot to truly leave me speechless, but I can say with all sincerity, this cookie did just that.
An impossibly crunchy exterior on the cookie, from the toasted brown sourdough bread th...
Miso Brown Butter Sourdough Soft Serve & Toasted Marshmallow Toasted Sourdough Ice Cream: Recipes 42 & 43
It was only right that with the never ending heatwave outside, I dropped two ice cream recipes (for the price of one) into your inboxes! I had the chance to play with an ice cream machine this week and it meant I got to experiment again wit...
Stroopwafel Salted Caramel Banana Pudding: Recipe #41
So today has officially been 1 month since my last Substack and I want to thank you all so much for being so incredibly patient with me. I absolutely needed this break and whilst it was hard to be away from you all, it has definitely made m...
I Open The Doors To My 1 Week Cookie Bakery, in 2 Days.
I hope you’ll all forgive me for the 14 day radio silence you are about to receive on here, we will back to regular recipe content from the 15th June. You see, it’s exactly 48 hours until I open the doors to my first ever bakery pop-up of 2...
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Authors
The writers behind this newsletter.
A Forbes 30 Under 30 ex-bakery owner, sharing all the best recipes I’ve ever developed and rambling about my love for dessert.
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