Bakery

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So many wonderful things mark the arrival of spring: sun-drenched days, flowers in bloom, fresh produce in the market, and our favorite, Colomba Pasquale. This bread has been an Easter menu highlight for years, ushering in a new season and adorning tabletops alongside tulip-filled vases.

You’d be hard-pressed to find a bakery in Italy not spilling over with freshly baked loaves of Colomba Pasquale this time of year. Hailing from the Lombardy province in Italy, “Colomba Pasquale” translates to “Easter dove.” Similar to Panettone at Christmastime, this bread is widely known in Italy as a favorite for Easter celebrations. While it’s less common in the states, our customers look forward to it each year.

Studded with candied orange peel, topped with a baked glaze of sliced almonds, and dusted with powdered sugar, our Colomba Pasquale is just as delicious fresh as it is toasted. Slices can be drizzled with honey and served with fresh fruit for a pre-Easter Egg Hunt brunch, but its also perfect with afternoon tea. Whether you’re looking for a hostess gift or just want to add some extra sweetness to these spring mornings, Colomba Pasquale is a natural.
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When I was young I spent rather too much time in Great Ormond Street Hospital For Sick Children in London. The hospital was fantastic and I’ve no doubt I wouldn’t be here today if it wasn’t for them, but even as a child I knew that me being sick was often harder on my parents than it was on me.

While in hospital, my parents would make a daily hundred mile round trip to come and see me. As if having a sick child wasn’t enough, they had the stress and expense of spending half their lives traveling.

It’s for these very personal reasons that I’ve been keen to support the charity The Sick Children’s Trust. The trust was founded at Great Ormond Street Hospital in 1982 when I was 12 and has a simple objective; to provide a safe, comfortable place for parents to stay while their child is in hospital. It’s a little thing that makes a huge difference in people’s lives.

So why am I telling you all this on a chocolate blog? Well, every year the trust organises The Big Chocolate Tea Party, an opportunity for anyone to help raise funds and have a lot of fun in the process.

The idea is simple, you host a chocolate tea party with friends, family, at work, or wherever you want. You eat cake, drink tea and collect what you can for this fantastic cause.

Making a great loaf of bread is a process that takes time — from the few hours to make a quick yeasted bread to up to 48 or more when working on slow fermented sourdough breads — so it’s usually a good idea to plan ahead a little bit. And in order to plan well, knowing all the steps involved in the project you are about to start helps a lot.

When you are familiar with the steps, you can work on your bread with confidence, without worrying about whether you forgot something or looking for ingredients you forgot, just when you should be mixing them in.

This is why today, in this post, I will share with you the 14 steps of bread making.

As always, I suggest you try it yourself — and experiment a lot! Change some elements from here and there and look at the results: What worked? What didn’t? Did the change help you with your bread making schedule?