Author: Baking Summit

Well, we are off to the races now! Here is the Greek Christmas Bread, which is a variation of a larger category of Greek celebration breads which are collectively referred to as Artos. This bread is basically a giant hot cross bun. The dough is well spiced and flavoured with orange and almond extracts. Eggs, […]

Hello Friends and Fellow Bakers! Here we are with my first bread for Christmas: Limpa. Limpa is a Swedish rye lightly spiced with fennel and aniseed, flavoured with citrus and molasses. I used the formula from Bread Baker’s apprentice. This is a humble looking sandwich loaf, but it really delivers on flavour. It is light […]

Hello and Happy Holidays, Friends and Fellow Bakers! I know it has been a hot minute since I posted, but I assure you I have been baking away, and I have lots of fun stuff to show you. For the holidays this year, I have decided to bake 12, that’s right, 12 different breads as […]

Hello and welcome back, Friends and Fellow Bakers! December is here, and that marks the start of Epic Baking SeasonTM which is certainly the most wonderful time of the year. I have some fun bakes planned (and already on the go!) for this month, so stay tuned for that action. In the meantime, let’s get […]

Hey there Friends and Fellow Bakers! I am back and we are getting very close to the end of the list of bakes I have to cover for this project! As of this writing, I have completed all of the bakes from Season 3 and there are only 5 bakes left for me to write […]

Welcome back, Friends and Fellow Bakers! Here we are again with another technical that I had very little interest in making: Fondant Fancies (recipe here) as featured on Dessert Week of GCBS Season 1. Fondant fancies are a kind of general term for miniature tea cakes that are cut into uniform cubes and coated with […]

Hello and Happy Season 5 of GCBS, Friends and Fellow Bakers! I am already looking forward to digging into those 2021 technical bakes! But first, here we are with the technical from the Season 4 Finale: Gâteau St. Honoré (recipe here). This recipe was perfect for the finale (and for my own birthday, which is […]

Hello and Happy Halloween, Friends and Fellow Bakers! Spooky season is trundling along so I decided to include the Opera cake (recipe here) this month, as featured on Season 1, French Patisserie week of GCBS. Opera cake is a historical bake dating back as far as the 1890s. My rudimentary online research has differing stories, […]

Here we are again, Friends and Fellow Bakers! Today I am talking about the Bakewell Tart (recipe here) which was featured on Season 4 Pastry Week of GCBS. The Bakewell tart is a modified version of the British pudding of the same name. As with any tart or pudding, there is some flexibility on how […]

Hey there Friends and Fellow Bakers! I am hard at work getting my next technical ready! In the meantime, I made some adorable Halloween cookies and a lovely focaccia as we motor on through my favourite month of the year! Click Here to read about these bakes, and I will be back soon with my […]