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Botanical Breads Named Innovation Product of the Year

I am absolutely delighted to announce winning the Innovation category at this year’s baking industry awards for my latest product development, Botanical Breads. For the past 2 years I have been researching other ways of fermenting breads and developing a range of products using this fermentation process. These Botanical Breads are made from just flour, salt and the fermented water of fruits, vegetables, plants or flowers.  The fermented water not only rises the dough, but also imparts subtle flavours and aromas to the baked breads. I’ve made such a variety of breads through fermentation including Magnolia petals, locally sourced watercress,
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The miller’s tale: poverty, obesity and the 45p loaf

The UK’s public health epidemic is forcing a rethink on how low-income families can enjoy a better diet Cinnamon Square craft bakery, in a historic building in Rickmansworth, near Watford, has been full of children on their half-term break learning the ancient art of proving and kneading dough. Its owner, Paul Barker, likes to set a test to help them see how different “real” bread is from the white, sliced factory loaf most of them are used to. Take a piece of white sliced and rub it in your hands; it quickly turns in to a grey, tacky ball that
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Making Patisserie on a Girls Night Out

At a girls get together last summer, we decided that it would be a good idea to challenge Paul to host a Patisserie Masterclass for us ladies. We finally managed to fix a date and 7 out of the original 8 could make the date. Our gatherings generally involve lots of fun and laughter and for most of us, a few drinks.  Alcohol was permitted so it was a good start to our very own masterclass! The class started by making sweet pastry.  A huge lump of pastry was divided up so we could make our own individual tarts.  Over
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The Taste of Christmas is in the Air

With five days to go, it’s really time to finalise your food order to make it a ‘cin’sationally delicious Christmas. Our shop is packed to the rafters this time of year with a variety of traditional bakes and often many with a twist, which is iconic to our innovative approach to baking.   Thought it would be nice (and somewhat challenging) to pick my top 5 Christmas specials to share with you. In reverse order……. Number 5 – Christmas Cinnamon Square Buns Our multi-award winning Cinnamon Square buns have been given an injection of festivity!  Rolled in Christmas spices and topped
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A Measured Approach – The Book

Around a year ago New Holland Publishers help realise a New Years resolution of mine (actually about 25 years ago when I was a young, full of enthusiasm and dreams, Craft Baker!) by offering to publish my first baking book, Cinnamon Square – A Measured Approach.  Finally in October 2016 the book is launched. I wanted my book to be different to other baking books, so by focusing not just on craft baking skills but also measurement (weighing, time & temperature), the objective of my book would be to improve consistency of home baking and that the reader will confidently
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Commended as Best Artisan Bakery in Hertfordshire

  We owe a huge thank you to all our customers, friends and business associates for taking the time to vote for us in the Hertfordshire Food and Drink Awards 2016. We were delighted to be Commended for Best Artisan Bakery last week in the tranquil setting of Hitchin Priory.  Artisan baking is at the very heart of Cinnamon Square and ensuring craft skills are retained is imperative to us. Whilst we are always experimenting and testing new innovations with our baking, artisanal baking will always be at the core of Cinnamon Square. Awards organiser Damian Cummins said; ‘Supporting independent businesses
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