WE can all resist change from time to time – I know the changes to the café décor and layout has upset my husband a little, while I thrived on it. However, a change that leads to a new discovery can be awesome and leaves you thinking “why didn’t I look earlier?”.
Subscribe now for unlimited access.
$0/
(min cost $0)
or signup to continue reading
I just found a new baker and he is amazing, so I thought I would share my discovery... now, you can’t all go there at once, because that would be a baker’s nightmare!
When you do though, try some of the new craft breads like pumpkin cob, Goji berry pipe loaf or a beautifully handcrafted whole meal spelt.
Steve has just opened Harley Street Bakery Strathdale and his passion for his craft is refreshing!
As you know, I love working with people who have an understanding of good quality and the ability to execute it every time regardless of circumstance.
Like a good wine, process, quality ingredients and time work together to produce the flavour and texture bread should be, resulting in a great food experience.
This week’s recipe enhances the goodness of Steve’s bread with three bruschetta toppings that are great for entertaining or light lunches at the weekend.
My bruschetta is great on any of the craft breads mentioned or some of Steve’s crusty French sticks. Whatever you fancy, I am sure you will enjoy it and be refreshed knowing that the breads that Steve produces are preservative free and baked daily.
This trio of bruschetta unifies in flavor with sweet basil, whether it be added to the top or mixed through a pesto. Each bruschetta topping is complemented with the fresh aroma of basil; at this time of year, I am sure you will agree fresh herbs are a beautiful addition to your cooking and abundant in the garden.
Enjoy the journey and until next time, happy cooking. Cheers, Mynette.