Time to clear out the cobwebs, fill a jug with flowers and bake something beautiful, says the Sentient Baker Amber Gould
AFTER an eternity of darkness and drizzle, the arrival of daffodils and daylight calls for a celebration; it’s high time to clear out the cobwebs, fill a jug with flowers and bake something beautiful.
'I can’t think of many better ways to state my affections than presenting something warm and chocolaty'
THE happiness of baking is only real when shared. There is nothing sadder than a stale batch of scones, removed hot and buttery from the oven only to languish on the kitchen counter before they are tossed away.
‘The simple act of crafting, baking and sharing these recipes brings us together and, in turn, keeps tradition alive’
THIS is the best time of year for cosy, candlelit gatherings and thoughtful Sunday walks. When time allows, I like to seek out bars of good-quality chocolate and make hot chocolate on the stove with cinnamon sticks and a splash of brandy. I like to find the fattest novel I can lay my hands on and work through it with dedicated intent, or dig out last year’s knitting projects in the hope of finishing that lumpy scarf. It is important, while the nights are at their shortest and our consumer mentality is at its highest, to engage with the simple things, be that reading, hugging, making or, my most beloved, baking.
'It’s my favourite season'
MY favourite season is, once again, upon us. I believe there is nothing so consoling for the soul as a crisp, autumn day. The light of the year is fading and somehow the sky seems a deeper blue, perhaps in contrast to the golds and russets of the landscape.
For me there is no greater gesture of love than a slightly sunken cupcake or a wobbly shortbread biscuit
I AM not an authority on baking, but I would certainly consider myself an enthusiast. When the topic of cake comes up I become distinctly animated; offering advice, asking questions and flailing my hands about with undisguised eagerness. I’ve had a little professional training but most of my knowledge comes from hours spent in the kitchen.
