#LeithsOnline

Session one of pastry school Frangipane and raspberry tarts - Definitely starting off with a tricky one purely because doing everything gluten free and any p...

BASICS TO BAKER UNIT 8/ESSENTIAL BREAD & PATISSERIE UNIT 17: BIGAS II Make a Bigas, a preferment with low hydration levels. Use the Bigas to make Ciabatta, slo...

BASICS TO BAKER UNIT 7/ESSENTIAL BREAD & PATISSERIE UNIT 15: ENRICHED BREAD II Learn how to make a Babka, a yeasted, sweet, enriched bread traditionally filled ...

and todays bake …. #leithsonline

White chocolate and raspberry entremet comprised of coconut sponge, raspberry jelly, white chocolate mousse and a vanilla mirror glaze 🌸 This was a mammoth thr...

Lemon and elderflower cakes this week! #leithsonline

It’s pasta week at #leithsonline - penultimate week of the course 😭 I made potato gnocchi with asparagus (and pancetta!) and tagliatelle

Kicked off the new year with some hand-laminated croissants and pain au chocolat 🥐 A loooong way to go with my technique but pretty pleased for a first time! ...

Crescent moon and Venus Captured from Leith walk Edinburgh 🏴󠁧󠁢󠁳󠁣󠁴󠁿 #astronomylover #astronomy #edinburgh #cityofedinburgh #crescentmoon #moonandvenus #edinburg...

Squid, chickpea, tomato and rocket salad with lemon chilli dressing. Such an interesting combination but worked so well! Prepared the Squid from whole, scored a...

Gluten free bread! #leithsonline

BASICS TO BAKER UNIT 6: WILD YEASTED BREAD I Refresh your rye sourdough starter to make a Vollkornbrot loaf, a German bread, using rye flour and chopped rye for...

Inspired by thelittleplantation I’d like to set out my intentions and goals for 2025. 2024 was a somewhat transient year but I hope for this year to be a year ...

LEITHS SCHOOL OF FOOD AND WINE - MY HIGHLIGHTS FROM 2024 🍏 Essential Cooking 🍏 Chef Skills 🍎 Intro to Patisserie 🍎 Basics to Baker leithsonline leithscook...

Dinner party dishes for one of the last tasks on my course. Starter- Watercress, pea and mint soup with marinated feta; Main- Slow cooked lamb shoulder with sal...

BASICS TO BAKER UNIT 5: BIGAS I Make a Bigas, a preferment with low hydration levels. Use the Bigas to make Focaccia, learn how to handle a softer, wetter doug...

Hazelnut praline parfait... "You know what ELSE everybody likes? Parfaits! Have you ever met a person, you say, "Let's get some parfait," they say, "Hell no, I ...

BASICS TO BAKER UNIT 4: ENRICHED BREAD I Learn about making enriched breads. Chelsea Buns leithsonline leithscooking leithseducation #leithseducation workshop...