Jeremy Cherfas

What to use when you can’t afford vanilla. Re-using, to draw attention to a recent blog post inspired by the wonderful exchange about vanilla on @ravenbreads Link in bio Malagasy special, both flavours. (Taken last week, I should add.) 📷: @eatthispodcast

What to use when you can’t afford vanilla.
Re-using, to draw attention to a recent blog post inspired by the wonderful exchange about vanilla on @ravenbreads
Link in bio

Malagasy special, both flavours. (Taken last week, I should add.) 📷: @eatthispodcast

Having a hard time stopping myself drooling into the keyboard as I edit next week's episode.

Having a hard time stopping myself drooling into the keyboard as I edit next week's episode.

Malagasy special, both flavours. (Taken last week, I should add.)

Malagasy special, both flavours. (Taken last week, I should add.)

Sizzling slowly for supper.

Sizzling slowly for supper.

They go in ... They come out 20% maize flour sourdough

They go in ...
They come out
20% maize flour sourdough

Season of mists and mellow still lifes.

Latest episode is a chat with @thesugarchef about her life in pastry and the sheer joy of a silky-smooth custard. Plus, the mystery appeal of vanilla ice cream. Link in bio. Oh, and that photo may like a fancy omelette, but it is actually Charmaine's grapefruit panna cotta, with semolina and olive oil cake, wild red juniper and grapefruit marmalade, citrus crumble and fennel chips. I wish I could tell you what it tastes like.

Lost in "research" when I should be editing audio with @sugarchef for tomorrow's treat of a show.

Slices up nice too.

Working on a new bread with kalonji, straight out of the oven after an overnight cold rise. But how to describe the taste of kalonji?