6.1.2020 – Everything happens for a reason

I felt like doing another though spill style blog tonight as I sit here thinking about the last few months. Sometimes life feels like a huge whirlwind that we get swept up in, with no clear direction, no vision and no control. Then over time, it blows over, and what once seemed like a chaotic…

5.2.2020 – Orange Chiffon Cake

Owing to neither a sponge nor a genoese, but little does that mean our Chiffon doesn’t please. With more air to it than one could ever enhale, it stands tall, proud and elegantly, every time, without fail. With just one bite, you’ll be gasping for more, what do you do, Orange Chiffon, that causes such…

4.1.20 – Crazy for (Ottolenghi) Canapés

My love for the canapés that we create at Ottolenghi is growing so much that I just had to dedicate a post to it. A canapé, is a type of hors d’œuvr, which is a very small dish served as an appetiser before dinner. Canapés are traditionally a small piece of bread (sometimes toasted), puff…

3.2.2020 – A day in the life of a pastry chef

  It’s 9.13pm and I’m lying in bed writing this in the pitch black, because guess what? I’m tired again! I promise to think of more thought provoking content soon, then telling you how tried I am all the time, but your girl has got to stay real. In a previous post, I explained to…

2.1.2020 – Louise Cake

This weekend has been one of very few weekends off since starting at Ottolenghi and I have loved every minute of it. It’s funny how much goes unnoticed until it’s taken away, and then when you get it back, you appreciate it so much. Like waking up in bed on a Sunday, and not having…

1.2.2020 – My first customer

  I am delighted to announce that on the the first day of the month I have received my first cake request! Not that I have been doing anything about putting this kind of service out there, so I should count myself lucky. In fact, it’s my mum who puts all the effort in, in…

31.01.2020 – How to be a healthy pastry chef

Seeing as I seem to be pouring my heart out a little bit in this blog, today I want to write about a contradiction I’ve had in my head ever since my passion for baking began. How do I become a pastry chef and be healthy at the same time? I have always been an…

30.01.2020 – Flu Remedy Dhal with Ottolenghi Spice

Sooo… I jinxed myself yesterday by saying that exhaustion is OK because I woke up in the middle of the night with excruciating tummy pains and have been absent from patisserie school today with the flu. Woops. Therefore I shall re-phrase, that whilst exhaustion is OK sometimes, running yourself into the ground isn’t, and I…

29.01.2020 – Exhaustion

Exhaustion. Something that definitely goes hand in hand with this job. It’s a different kind of exhaustion that I’ve ever experienced before. My body hit the pillow after a 12 hour non stop day and asked to never get back up again. My brain resembles play dough after a continuum of multi tasking, communicating, quick…

28.01.2020 – Opening

A Classic Day at Ottolenghi, open shift. Before I started at Ottolenghi, I was an account manager for a healthy snacking company, having just graduated from university in Geography. I therefore naturally, had absolutely no idea what a day in a kitchen looked like. Quite the career change if there ever was one. A friend…