Bread

Bread

By
Gillian Reith, Linsey Reith, Nichola Reith
Contains
8 recipes
Published by
Hardie Grant Books
ISBN
9781742706764
Photographer
Helen Cathcart

Before I discovered cooking, my first real passion was skiing. I spent two winter seasons working in chalets in the French resort of Val d’Isere. I worked every morning and evening, cooking breakfast and dinner for the chalet’s guests, and spent each day racing across the slopes, always trying to fit in one more run before it was time to head back to the village.

My first job of the day was collecting baguettes and flutes for the chalet guests from the local boulangerie at 6.30am. The delicious smell of baking bread permeated the entire village but was particularly intoxicating in the bakery itself. I would watch in fascination as the daily process of preparing and baking croissants, pain au chocolat, tarts and breads of all shapes and sizes took place before most of the village was even awake.

Before we opened the café we were determined that we would bake our own breads on site. It is something that very few cafés in Scotland do due to the equipment and manpower required, but we knew we needed to set high standards in order to stand out. It took six months of hard work, looking for an experienced baker and sourcing suitable equipment but finally we got there. No matter what stresses have occurred the day before, arriving at the café every morning to the smell of freshly baked focaccia still makes me smile and provides a daily reminder of why we chose to run a café. - Linsey

Recipes in this Chapter

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