In the month since issue 9 was published the trees have lost their leaves, the nights have drawn in and the days keep getting colder. At this time of year many of us turn to all kinds of sources for comfort and in this issue we’ve focused on one of our favourites – baking. We’ve Continue Reading
Sophie Brownlee explores Parisian pastry, its origin and its global migration.
James Green looks at how bagels and other Jewish baking became staples in the West.
Alice Rigby looks at the endurance of bread from the Bible to the Bake Off.
Jennifer Nuttall explores the pastries that have defined the industrial cities and regions of Britain.
