As a chef who was captivated by the craft of baking, Michael’s first aim is to inspire readers to make nourishing real bread at home adapt it to suit their own tastes. It’s all rounded out with seasonal favourites, including hot cross buns and Christmas cake, plus distinctive native Australian flavours such as lemon myrtle and wattle seed. Readers will find nods to Michael’s British heritage courtesy of traditional Cornish pasties, saffron buns and Eccles cake. As well, across 80-plus recipes, Michael shares the secrets of some of Tivoli Road’s best-loved creations.
THE TIVOLI ROAD BAKER
