Day - Classic artisan baking: Recipes for cakes, cookies, muffins and more

About the author

Julian Day ran his own food wholesaling business based in rural Warwickshire for many years. In 2001 he was approached by Megs family to take over the mail-order bakery business of Meg Rivers Cakes. Establishing a new bakery in a converted barn near Shipston on Stour, he began production again, using the original Meg Rivers recipes. He lives in Chipping Campden, Gloucestershire and continues to run the business with the help of two of his four daughters.

About the photographer

Steve Painter worked for Ryland Peters & Small for ten years, designing, art directing photography and prop styling many of their cookery books, including the number 1 bestselling The Hummingbird Bakery Cookbook. Now freelance, he lives in the seaside town of Hastings where he designed and photographed this book. For Ryland Peters and Small he has also photographed Whoopie Pies, How to Make Bread and Gelato.

DESIGN, PHOTOGRAPHY AND PROP STYLING

Steve Painter

COMMISSIONING EDITOR Cline Hughes

HEAD OF PRODUCTION Patricia Harrington

ART DIRECTOR Leslie Harrington

EDITORIAL DIRECTOR Julia Charles

FOOD STYLIST Lucy Mckelvie

INDEXER Hilary Bird

Published in 2012 by Ryland Peters & Small

2021 Jockeys Fields

London WC1R 4BW

and

519 Broadway, 5th Floor

New York, NY 10012

www.rylandpeters.com

10 9 8 7 6 5 4 3 2 1

Text Julian Day 2012

Design and photographs Ryland Peters & Small 2012

Printed in China

The authors moral rights have been asserted. All rights reserved. No part of this publication may be reproduced, stored in a retrieval system, or transmitted in any form or by any means, electronic, mechanical, photocopying, or otherwise, without the prior permission of the publisher.

eISBN: 978 1 84975 410 1

UK ISBN: 978 1 84975 196 4

US ISBN: 978 1 84975 225 1

A CIP record for this book is available from the British Library.

A CIP record for this book is available from the Library of Congress.

NOTES

All spoon measurements are level, unless otherwise specified.

Uncooked or partially cooked eggs should not be served to the very young, the very old, those with compromised immune systems, or to pregnant women.

When a recipe calls for the grated zest of citrus fruit, buy unwaxed fruit and wash well before using. If you can only find treated fruit, scrub well in warm soapy water and rinse before using.

Ovens should be preheated to the specified temperature. Recipes in this book were tested using a regular oven. If using a fan/convection oven, follow the manufacturers instructions for adjusting temperatures.

Small panettone cases (approximately 70 x 50 mm/3 x 2 inches), as used for the Mini-Meg recipes, can be bought from these online suppliers:

www.bakerybits.co.uk

www.beryls.com

www.amazon.co.uk

www.amazon.com

contents

Most of us at one time or another have held a fantasy about turning our hobby into our living. While most of us only dream, Meg Rivers was someone who actually achieved this. I first met Meg when we were both living and working in the Warwickshire village of Upper Tysoe. Our children were of an age and they went to the local school together. We were each running our own small businesses, and wed often chat about the problems and benefits of working for ourselves. Meg was already something of a celebrity, often appearing in the food pages of magazines, but more impressive to me was that she had the only fax machine in the village, which she let me use! Chatting in her tiny office with the fantastic scents of fruit cakes from the bakery beyond was always a pleasure.

I had no idea then that one day, I would be running the Meg Rivers Artisan Bakery.

Always a keen cook, Meg had learned to bake helping in her mothers tearooms in Bowral, in the Southern Tablelands of Australia. In the 1980s, she moved to the UK, married and set up home in rural Warwickshire. When she started a family, like many mums she became aware of her childrens desire for sweet things but didnt want them to eat the kind of commercial cakes and baked goods available at the time. Having always been interested in healthy eating, Meg was particularly reluctant for her family to eat products made with artificial flavourings, colourings or preservatives. Knowing that it was possible for treats to be both tasty and wholesome, she began baking at home, making the kind of things shed enjoyed herself as a child. Family and friends raved about her baking and asked her to bake for them too. Gradually, her reputation grew, and when someone asked her to post a fruit cake to Africa, the idea of a mail-order bakery business was born.

In 1986, Meg found herself needing to provide an income for her family, something that she could fit around the demands of three young children. Starting small and working from her home kitchen, she began baking cakes and selling them mail-order. Her background in PR helped her gain publicity; in those pre-internet days, selling food mail-order was something of a rarity and a young woman juggling the difficulties of being a lone parent with running her own business was also rather unusual. The enterprise prospered and in 1991 she won the Businesswoman of the Year Award. This provided additional welcome publicity and a small cash prize, which Meg used to open a small bakery in Tysoe, Warwickshire.

Meg always insisted on using the best available ingredients and tried whenever possible to source things locally. More than 25 years later, though sadly Meg is no longer with us, were still sticking to the same principles. At our bakery in the Cotswolds we often feel we have the best job in the world we live and work in a beautiful part of the country, making lovely things for lovely people. Im pretty sure this rural environment impacts on our working philosophy too. Maybe its something to do with the slower pace of life in the countryside but we like to take the time required to o things properly. Yes, we live in the internet age when we all expect everything to be available 24/7 and its true that our cakes are often made and despatched one day, to be with our customers at the other end of the country the next day. But we strongly believe in retaining an artisan approach. For us, the integrity of the recipe is vital and we wont ever compromise quality for the convenience.

Were a small team and we bake our cakes on a small scale, using the same low-tech, traditional methods that will be familiar to any home baker. In this book weve deliberately tried to keep the amount of equipment needed to a minimum pretty much everything needed will be the type that most home kitchens will have. We love what we do and we want others to share the pleasure we get from baking. Our first ever recipe book will show that you dont need to be an expert to get great results. All the recipes are simple to follow and have been tried and tested by the Meg Rivers team. Many are exactly the same as the cakes weve been sending out to happy customers around the world since Meg first started her business. Some have been chosen from ones that are particularly popular with visitors to our caf and shop in Chipping Campden, and others are simply personal favourites gathered from family and friends.