I’m back again with Naomi! We’re continuing our conversation from last week so if you haven’t listened to the first one go back and do so now, it’s a ton of fun and sets up this episode.
This week we’re diving deeper into the story behind her cafe and bakery and the fascinating world of bread-making, baking science, and the realities of running a bakery. Naomi shares how creating sourdough is a labor of love, with her team often starting the process five days in advance to get the starter just right. It took them months of experimenting to finally perfect their white sourdough recipe. She emphasizes how baking is really a science, with precise measurements and timing being key—especially when working with laminated doughs for things like croissants and cruffins, where temperature control and the right butter make all the difference.
We also dive into a fun chat about traditional English treats like hot cross buns, where Naomi explains their history and connection to Easter.
Naomi used her experience to write a cookbook, Whisk, Mix, Knead, and Bake, sharing everything she learned along the way, including her recipe for Britain’s Best Loaf.
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