Embrace the unparalleled joys of baking seasonally and creatively with this mouth-watering collection of recipes brought to you by Melbourne's tiny beloved bakery, Beatrix.
For Natalie Paull, baking is a gift. It's also a powerful elixir of pleasure, connection, generosity and joy. In Beatrix Bakes, Natalie indulges in baking's sweetest moments with more than seventy recipes inspiring bakers of all kinds to mix and match to make recipes their own - whether it's a Lemon curd cream crepe cake or Pecan maple cinnamon scrolls.
Sparkling with Natalie's distinct voice, and packaged with full-colour photography, illustrations and rock-solid tips for a perfect bake, Beatrix Bakes also includes 'Adaptrix' suggestions (offering ways readers might do things differently, including short cuts) and is peppered with infographics to help them follow their baking heart. Try The Cheesecake (That You Will Love The Most) with a crumb base, or a bought biscuit base, or no base, or a sponge base, or even a failed cookie base! And from there, pick a topping from sour cream, to crumb, to fruity bits. The recipes are divided across eight chapters: Doughs, pastries & crusts; Tarts, pies, a crostata & a galette; The cake list; One in the hand; Yeasted bakes; Fruit-full; Creams, custards, fillings, glazes and buttercreams; and Finishing touches.
While Natalie's creations are inspired by classics the world over, they are irreverent too, and in Beatrix Bakes she delights in showing readers that - once they get the foundations right - the truest magic will come from a willingness to play (with the insurance of her many clever ideas and back-up plans in their apron pocket!).
Beatrix Bakes will guide anyone who loves the adventure of baking to perfect their skills and break the baking mould.
Natalie Paull has been baking and loving all things sweet for more than twenty-five years. She started cooking in professional kitchens at the age of eighteen and spent her formative years working with Australian food luminaries Maggie Beer and Stephanie Alexander. Nat opened the cultish but tiny blink-and-you'll-miss-it Beatrix Bakes in inner-city Melbourne in 2011. Crowds line up in the rain for their piece of one of her daily rotating roster of fifteen cakes. In following her heart and baking the cakes she loves to eat, Nat has established a reputation for melding the traditional pillars of cake baking with her distinct brand of irreverent innovation. Also, she eats a lot of cake. Every day.
In a city that reveres desserts, Beatrix has risen to grand dame. Knowing I have the secret code to her flaky, gooey treats has me dizzy with power. Zoe Foster Blake Beatrix Bakes is more than a baking bible. It is a story about the heart of making cakes and the soul of sharing them. The Beatrix Bakes world is one of sweet spots and finding the small moments in baking that inspire and nurture us. And we are so lucky that, in this book, we can get lost in this world of sweet wonder. Natalie Paull's baking is powered by precision and adventure - in her book, she effortlessly takes the home baker on a journey of discovery, building confidence with her laws of baking, while sparking our imagination with her fun yet practical cakes, pies, tarts, cookies and buns that are, in all honestly, unequivocally joyous. Hetty McKinnon 'Beatrix Bakes is not for everybody, which is a good thing. It is both serious and poetic. Every dedicated baker will benefit from the comprehensive and, dare I say, entertaining explanations of every single thing they ever wanted to know, and lots they did not even know they didn't know. I cannot wait to make my first nutty crust - and who ever knew to chill flour! The message from Nat is that patience and understanding lie behind all the seemingly effortless creations. The flavour combinations are stunning and original. For anyone who follows Beatrix Bakes on Instagram here are the secrets of all those mouth-watering pictures. I have just lifted the Walnut and olive oil shortbread bars from the oven and am waiting until they are cool enough to try. I shall challenge myself very soon to try the Tart-a-misu with its divine prune filling.'
Stephanie Alexander * 'If ever a book was going to make you want to bake, this is it! So full of perfect instruction to allow everyone to shine and written in her beautifully quirky way with all the love that Nat pours into her baking.'
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