Roll with it
Cissy DiffordMonthly tales from a pastry kitchen. From recipes, to baking fails, to learning to go with the flow.
| Platform |  | Pricing | Freemium | Publishes | Weekly |
|---|---|---|---|---|---|
| Issues | 72 | Founded | 3 years ago | Last Issue | 5 days ago |
| Active | |||||
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FIELD NOTES #2
A few things to take note of this week
I’m writing this after a 2am bake-shift, so apologies in advance if I mangle a few words. I’ve already burnt the biscuits I’m baking for some recipe testing, so safe to say, it’s going well!
54. The Wheat Fields
The sun beat down fiercely on the ochre fields, gilding them in gold. The stone farmhouse with its impressive corbelled stair turret and embattled tower, paired with the dry, heavy heat, felt more like the South of France than a farm nestle...
FIELD NOTES #1
A weekly collection of things worth remembering
Growing up, I was never far away from a notebook. I’d spend entire days in front of the TV, half watching, but mostly filling page after page. For a while, these were filled with drawings of...
53. Notes from my first few weeks in Cornwall
Leaving London
I watched two slow clouds roll across the sky until they kissed and became one as I lay in the Cornish grass.
Roll with it is a reader-supported publication. To receive new posts and support my work, consider becoming a fre...
52. Practical Travel Notes for Lecce
A collection of practical notes from a few days in Lecce in April (which seems like forever ago now).
Not a comprehensive guide, just some of the places I ate, drank and wandered into while moving through the city alone.
In all honesty,...
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The writers behind this newsletter.
Pastry chef / baker, food writer + recipe developer.
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