Red. Velvet. Cinnamon. Buns.

I feel like nothing really needs to be said beyond the title. What more can I say? Red Velvet Cinnamon Buns. Oh ya, how about Valrhona chocolate chunks, and cream cheese icing? This started off as a birthday breakfast, and is pulling double duty as a Valentine’s Day brunch. The buns themselves are soft and…

A surprising classic

I know what you’re thinking – lemon poppyseed cake? Really? Yes, really. It is really not possible to overstate how good this cake is. Simple and understated, this little cake packs a massively oversized punch. This is the “Lemon and Poppy seed cake (National Trust version)” from Yotam Ottolenghi & Helen Goh’s new book, Sweet….

Bagels, Litibaker Style

[Scroll down to get to the recipe] If you’ve been following my baking adventures on The Great Canadian Baking Show, you will have seen Episode 2’s…¬†unfortunate… (to put it generously) bagel-gate. The social media image shared by the show sums it up best: Oops. So here’s the thing: I actually make really good bagels. Ask…

The Perfect Brunch Bread: lemon and hazelnut

I spent last weekend in Calgary, visiting family, which meant no time for baking. But it also meant I got to put my latest creation to the perfect test. The lighter coloured bread on the right is my Lemon and Hazelnut wild yeast bread (aka Sourdough), with a bit of herbs de provence to keep…

There are good bagels, and then there are Litibaker bagels

(tl;dr No recipe today, but tips on how to use ‘Baked Soda’ to make every bread more delicious, and teaser for a special bagel-related announcement soon) If you’re reading this, you probably know that I’m a lawyer by training. I have zero professional baking experience or training. So I’m generally not one to brag about…