Gail's Artisan Bakery Cookbook: the stunningly beautiful cookbook from the ever-popular neighbourhood bakery

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Sprinkling it on top of the butter, as Lepard and Gail's suggest, rather than mixing it all together, means that the filling seems to stay put better during baking. It starts with the essential how-to’s of mixing, kneading and shaping loaves before going on to offer over 100 varied savoury and sweet recipes inspired by the simplicity of cooking good bread and all the delicious mealtime possibilities around it. The world we live in doesn’t always allow us many ways to express ourselves, but baking is a humble but very beautiful way to do so.

Leave the brownie to cool in its tin, then wrap the tin in cling film and chill overnight before cutting and devouring. Stir carefully until melted and combined, remove the bowl from the pan and beat in the cocoa powder. Scatter the pecan halves generously across the surface, and bake for anything between 15 and 30 minutes. I might be an expert in making a baker’s dozen of loaves, but when I went to bake just one it was a total failure. Prince uses a flour-thickened vanilla custard, which is decadently rich, but not traditional enough for my purpose.They could be more to the American taste, however: my New York-raised tester favoured "the white fluffier ones that seemed to be baked all together in a really luscious, buttery, cinnamon swirl". Our cookbook isn’t about following a recipe for the perfect loaf or cake, it’s about unleashing the creativity within each of us as a home baker, in the comfort of our own homes and in the company of good friends and family. I've got a bit of a soft spot for the sticky bun, a treat with a whiff of the Billy Bunter about it.

When the milk is warm rather than hot, make a well in the middle of the dry ingredients and add the egg. Meanwhile, make the filling by beating together all the ingredients until soft and easily spreadable. We’re excited that we’ve written our first cookbook and to share our passion with whoever would like to read it. This does make the buns lighter, but also slightly chewier, so I'm going to stick with the plain stuff. But, by God, the results are pretty stunning – crisp on top, indecently buttery within (more butter is added at the filling stage), they're almost impossible to keep away from.The book isn’t about an abstract idea of creating the perfect cake or loaf, it’s about unleashing your creativity and discovering the pleasure that I’ve found in baking. The Gail's Artisan Bakery Cookbook uses croissant dough, an innovation they credit to the great state of California: "and it's no exaggeration to say that our lives haven't been the same since". In this, their first, stunning cookbook, GAIL’s take us through the day with inventive, fresh recipes. Half-Norwegian and all-round Scandinavian food expert Signe Johansen uses spelt flour in the recipe in her Scandilicious Baking book, explaining elsewhere that she finds this ancient grain "more digestible" than wheat.