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…

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…

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…

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…

27.01.2020 – Financier

As I was baking our signature coffee financier today, and the sweet, nutty smell of beurre noisette took over the kitchen, I thought it would be rude not to dedicate today’s post to it. The traditional French Financier: When I first started at Ottolenghi and was asked to bake the financiers, my heart stopped for…

26.01.2020 – Shifts

I’m sat on the District Line on my way to yoga, after what felt like quite a long day, especially on a Sunday. On Sundays we get all the decorating and baking done as quickly as possible so we can spend the afternoon deep cleaning the kitchen. Not the most joyous of Sunday activities but…