@petercooksbread.bsky.social
They’re back!
Traditionally we have always begun baking our Rhubarb Frangipane tarts for Valentines Day, and why would we change that?
Delicious with a dollop of lightly whipped cream, or ice cream. Is there a better way to finish today?
We will let you decide.
Traditionally we have always begun baking our Rhubarb Frangipane tarts for Valentines Day, and why would we change that?
Delicious with a dollop of lightly whipped cream, or ice cream. Is there a better way to finish today?
We will let you decide.
February 14, 2025 at 1:09 PM
They’re back!
Traditionally we have always begun baking our Rhubarb Frangipane tarts for Valentines Day, and why would we change that?
Delicious with a dollop of lightly whipped cream, or ice cream. Is there a better way to finish today?
We will let you decide.
Traditionally we have always begun baking our Rhubarb Frangipane tarts for Valentines Day, and why would we change that?
Delicious with a dollop of lightly whipped cream, or ice cream. Is there a better way to finish today?
We will let you decide.
Reposted
Delighted to see our friends The Hungry Guy, Shropshire Salumi, Peter Cooks Bread and Broad Bean being recognised in the regional and UK Slow Food UK awards - congratulations to all the winners
December 11, 2024 at 4:11 PM
Delighted to see our friends The Hungry Guy, Shropshire Salumi, Peter Cooks Bread and Broad Bean being recognised in the regional and UK Slow Food UK awards - congratulations to all the winners