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 | 58 | Founded | 3 years ago | Last Issue | 8 days ago |
| Active | |||||
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42. Four days in Turin (Part I)
This spring, I spent two weeks travelling through Italy. Starting in Turin, then moving through Bologna and down into Puglia.
It was a trip that had been quietly brewing for some time, but only came together a few weeks before I flew.
Wha...
41. New York: A Sort-Of Guide
Pounding the pavements of New York City feels different to the ones I’m used to. The slabs of concrete are wide. Wide enough that you can pass more people in one step than I usually pass in one week down the leafy, magnolia-lined streets of...
40. A Classic Tin Loaf
A curious robin perched itself on the rusty green table in the garden, less than a metre from where I sat, scoffing a slice of toast slathered with gloriously golden citrus and vanilla marmalade in the morning sun.
The bird, enjoying the f...
39. Cheat's Guinness Bread Ice Cream
and notes on getting up at 3am for a bread shift
A few weeks ago, I got to experience what it’s like being a real baker. The ones that get up at 3am to bake bread.
38. Blood Orange and Olive Oil Cake
a simple one-bowl loaf cake
The night before my birthday, my lovely housemate Lucy - not only an incredibly talented chef but a woman who has taught me much about brodo, tarot cards and helped me rekindle my love for Tunnock’s teacakes - w...
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The writers behind this newsletter.
Pastry chef / baker, food writer + recipe developer.
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