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This week’s Sweet is the Sugar Bread, a locally much appreciated classic, commonly known as craquelin/suikerbrood. This is my interpretation of it.
Wheat flour – eggs – butter – sourdough - milk - pearled sugar - cane sugar - sel de Guérande - yeast
| Weight | 250 g |
|---|
€ 5,70
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23 Quai Fernand Demetskaai
1070 Brussels
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You’re always welcome to come by but please note that the products need to be ordered ahead online.
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I’m currently on vacation somewhere in Corsica, having some family time & some rest.
Back to bake for you on Tuesday August 20 (orders open on Wednesday August 14, 9pm)
