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 | 43 | Founded | a year ago | Last Issue | 8 days ago |
| Active | |||||
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lungimhlanga.substack.comLatest Issues
Jam & Clotted Cream Scone Cookies: Recipe #38
It really makes me happy that I’ve finally developed a recipe centred all around the humble British scone. Born in Scotland in the 1500’s, this staple of an ever-adored afternoon tea is somehow able to add another layer of flavour to this c...
Honey Butter Croissant Cinnamon Rolls: Recipe #37
I’m going to start by apologising to you all for this recipe. It’s the only logical thing I should be doing considering I’ve dropped in your lap a recipe with so many steps it’s closer to science than baking. The word insanity comes to mind...
Rhubarb & Smoked Sea Salt Custard Donuts: Recipe #36
The most highly anticipated baking ingredient of the year comes around for such a short period of time you would wonder why bakers even bother with using it in soo many recipes. But then you taste it and understand exactly why. Such a chari...
Brown Butter Custard Hot Cross Bun Donuts: Recipe #35
Everything you love about a Hot Cross Bun but merged into a pillowy-soft-raisin-studded-donut.
Every now and then I’ll bake something that started as an idea in my head and with very little effort at all and by a mix of a sheer magic and l...
I'm Doing Another Bakery Pop-up (And You're All Invited 1st!)
By the time this bakery pop-up rolls around it will be just over 6 months since my previous one which sold out daily! I suspect this one will be no different and I cannot wait to see you all there.
Until Friday, the pre-order link will ex...
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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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