Latest news with #ClairePtak
Time Out
08-05-2025
- Time Out
The 27 best bakeries in London, according to a luxury travel magazine
You can't go far in London these days without being met by the dreamy, delectable scent of freshly baked goods. From bagel shops and sourdough maestros to cinnamon bun havens and playful patisseries, the options out there are almost overwhelming (in the best way). With so many bakehouses about, it's helpful to separate the good from the great so you know which ones are really worth your dough. Here at Time Out, we've got our own carefully curated ranking of the best bakeries in town, but if you want a second opinion Condé Nast Traveller has just revealed its pick of the 27 bakeries the very best in the city and chosen six that represent the real crème de la crème. Let's dig in. Best for French patisserie If you want the finest, fanciest French patisserie in the city, CNT reckons Cédric Grolet is the place to go. Cédric Grolet is one of the very best patissier in the world, and his outlet at Belgravia's Berkley hotel (a short walk from Hyde Park) is his first outside of France. Condé Nast said: 'The à la carte-style Berkeley café inside stocks a variety of his sweet treats, from intricate waffle flowers topped with chantilly cream to viennoiseries galore. The marigold and lemon flower tart is a winner, but it's the signature fruit trompe-l'œil that steals the show.' Best for sandwiches Dalston's Dusty Knuckle Bakery was CNT's best bakery for sandwiches in London. It said: 'The fillings are inventive and favorites include porchetta, salsa verde, braised spring onion and purple sprouting broccoli, chard, olives, feta, and almonds on doughy focaccia bread.' As it happens, the Dusty Knuckle is Time Out's number one bakery right now, too. One of our fave things to order is the nduja pizza with harissa dip on the side. You're welcome. Best for cupcakes Head baker and owner of Violet Cakes in Hackney, Claire Ptak, was the lady behind Harry and Meg's lemon and elderflower wedding cake back in 2018. In other words, you know her stuff is going to be good. CNT named the bakery London's best for cupcakes and gave a special shoutout to its whoopie pies, made up of two cake sides filled with seasonal buttercream with flavours such as salted caramel, melted Valrhona dark chocolate and fresh fruit purée. Best for doughnuts Bread Ahead in Borough Market, crowned CNT 's best bakery for doughnuts, has been known for its filled fluffy bakes for years. Its classic crowdpleasers include salted caramel, jam and Nutella filled doughnuts, but CNT also recommends its 'extravagant cinnamon roll and soft powdered amaretti that are nothing like the store-bought rocks'. Best for savoury pastries If you tend to pick starters over deserts, Condé Nast Traveller recommends heading to Pophams in Islington, its best bakery for savoury stuff. Specifically, it highlights the bakery's famous laminated maple-bacon croissant. Other savoury options there have included honey and smoked salt buns and its marmite, schlossberger and spring onion pastries. Best for seasonal ingredients Toad Bakery in Peckham is CNT 's final 'top pick'. The publication said: 'The menu celebrates the UK's seasonality, focusing on low-mileage ingredients that can bring their recipes to life.' It recommended sampling some of its most creative bakes, which (at the time of writing) include a plum and marzipan sun bun, anise and orange blossom iced finger and a chocolate chip and soy sauce cookie. We also say that its more traditional saffron buns are well worth indulging in, too. The 27 best bakeries in London, according to Conde Nast Traveller Kuro Bakery, Notting Hill Milk Run, Tooting Bec Lily Vanilli, Hackney Don't Tell Dad, Queen's Park Arôme Bakery, Covent Garden Fortitude Bakehouse, Russell Square Toad Bakery, Peckham Pophams Bakery, Islington Forno, Hackney St John Bakery, Covent Garden Bunhead Bakery, Dulwich Common Breads, Belgravia Luminary Bakery, Camden and Stoke Newington Toklas, Temple Cédric Grolet at The Berkeley Fabrique Bakery, Shoreditch Pavilion, Victoria Park Jolene, Newington Green The Dusty Knuckle Bakery, Dalston Layla Bakery, Notting Hill Buns From Home, Notting Hill Sourdough Sophia, Crouch End Bread Ahead, Borough Market Violet Cakes, Hackney Willy's Pies, London Fields Margot Bakery, East Finchley E5 Bakehouse, Hackney 🥐 The best bakeries in London, according to Time Out.
The Guardian
03-03-2025
- General
- The Guardian
Blueberry lattice pie recipe by Claire Ptak
Serves 8For the pastryplain flour 280g, sifted fine salt 1 tsp butter 170g iced water 6 tbsp milk 2 tbsp, for brushingcaster sugar 2 tbsp, for sprinkling For the fillingcaster sugar 150g cornflour 4 tbsp salt a pinch blueberries 850g lemon zest of 1, plus 1 tbsp of juiceunsalted butter 25g, cold To make the pastry, in a large bowl mix together the flour and salt. Cut in half of the butter very well, then cut in the second half into pea-size pieces. Sprinkle over the iced water and toss it through the mix as you go. It should eventually come together into a ball. Wrap the pastry in clingfilm, flatten into a disc and rest in the fridge for at least 20 minutes. To make the filling, in a bowl whisk together the sugar, cornflour and salt. Add the blueberries, lemon zest and juice, stir and leave to macerate for 20 minutes, then stir again. Preheat the oven to 180C fan/gas mark 6. Split the pastry into two, then roll out thinly. Use one half to line a 20cm round pie dish. Spoon in the blueberry filling, then dot with the cold butter. Roll out the second half of the pastry and slice into strips for a lattice top. Assemble the lattice, brush with milk and sprinkle with caster sugar. Bake for 40-50 minutes. Claire Ptak runs Violet bakery, London E8. Her latest book is Love is a Pink Cake (Square Peg, £27)
Yahoo
10-02-2025
- General
- Yahoo
Two types of chocolate give this elegant loaf cake deep flavor for a Valentine's Day treat
Chocolate is a must-have for Valentine's Day, but it needn't be fussy. Instead of melting bars for chocolate-covered strawberries or spending money on store-bought bon bons, give your valentine an intensely rich double chocolate loaf cake with a plush, velvety crumb. Inspiration for this cake came to us by way of Claire Ptak of Violet Cakes, a bakery-café in East London. In this recipe from our cookbook, ' Milk Street Bakes,' we achieve a complex chocolatiness using a generous amount of bittersweet chocolate and unsweetened cocoa powder. Any type of bittersweet chocolate will work, but for best results use one that's tasty enough to eat out of hand and contains about 70% cocoa solids. Don't use natural cocoa. Dutch-processed is best because the alkali used in its production gives the cocoa a richer, deeper hue and smoother taste that's important for color and flavor intensity. If your cocoa does not indicate type on the label, check the ingredient list. If it reads 'processed with alkali,' the cocoa is Dutch-processed. Serve slices with fresh berries and spoonfuls of crème fraîche, which has a subtle tang and creaminess that are fantastic foils for the cake. Store leftovers at room temperature, tightly wrapped, for up to three days. Double Chocolate Loaf Cake Start to finish: 1¼ hours (20 minutes active), plus cooling Makes one 9-inch loaf cake Ingredients: 200 grams (7 ounces) bittersweet chocolate (see headnote), finely chopped 198 grams (14 tablespoons) salted butter, cut into several chunks 195 grams (1 1/2 cups) all-purpose flour 214 grams (1 cup) white sugar 43 grams (1/2 cup) Dutch-processed cocoa powder 2 teaspoons baking powder ¼ teaspoon table salt 3 large eggs, room temperature 1 cup boiling water Directions: Heat the oven to 350°F with a rack in the middle position. Mist a 9-by-5-inch loaf pan with cooking spray, then line it with an 8-by-14-inch piece of kitchen parchment, allowing the excess to overhang the long sides of the pan. In a medium saucepan over medium, bring 1 inch of water to a simmer. Put the chocolate and the butter in a large heatproof bowl and set the bowl on top of the saucepan; be sure the bottom does not touch the water. Stir occasionally until the chocolate and butter are melted. Remove the bowl from the pan and cool until barely warm to the touch, stirring occasionally. Meanwhile, in a medium bowl, whisk together the flour, sugar, cocoa, baking powder and salt. Add the eggs to the cooled chocolate mixture; whisk until well combined. Add the dry ingredients and stir with a silicone spatula until evenly moistened; the mixture will be dryish and thick. Gradually stir in about half of the boiling water; when fully incorporated, whisk in the remaining boiling water. The batter will be smooth, glossy and fluid. Pour into the prepared pan. Bake until the center of the cake rises, forming deep fissures on the surface, and a toothpick inserted at the center comes out with a few crumbs attached, 55 to 60 minutes. Cool in the pan on a wire rack for about 20 minutes. Lift the cake out of the pan using the parchment and set it directly on the rack. Cool to room temperature. Peel off and discard the parchment before slicing. EDITOR'S NOTE: For more recipes, go to Christopher Kimball's Milk Street at Christopher Kimball, The Associated Press
The Independent
10-02-2025
- General
- The Independent
Two types of chocolate give this elegant loaf cake deep flavor for a Valentine's Day treat
Chocolate is a must-have for Valentine's Day, but it needn't be fussy. Instead of melting bars for chocolate-covered strawberries or spending money on store-bought bon bons, give your valentine an intensely rich double chocolate loaf cake with a plush, velvety crumb. Inspiration for this cake came to us by way of Claire Ptak of Violet Cakes, a bakery-café in East London. In this recipe from our cookbook, ' Milk Street Bakes,' we achieve a complex chocolatiness using a generous amount of bittersweet chocolate and unsweetened cocoa powder. Any type of bittersweet chocolate will work, but for best results use one that's tasty enough to eat out of hand and contains about 70% cocoa solids. Don't use natural cocoa. Dutch-processed is best because the alkali used in its production gives the cocoa a richer, deeper hue and smoother taste that's important for color and flavor intensity. If your cocoa does not indicate type on the label, check the ingredient list. If it reads 'processed with alkali,' the cocoa is Dutch-processed. Serve slices with fresh berries and spoonfuls of crème fraîche, which has a subtle tang and creaminess that are fantastic foils for the cake. Store leftovers at room temperature, tightly wrapped, for up to three days. Double Chocolate Loaf Cake Start to finish: 1¼ hours (20 minutes active), plus cooling Makes one 9-inch loaf cake Ingredients: 200 grams (7 ounces) bittersweet chocolate (see headnote), finely chopped 198 grams (14 tablespoons) salted butter, cut into several chunks 195 grams (1½ cups) all-purpose flour 214 grams (1 cup) white sugar 43 grams (½ cup) Dutch-processed cocoa powder 2 teaspoons baking powder ¼ teaspoon table salt 3 large eggs, room temperature 1 cup boiling water Directions: Heat the oven to 350°F with a rack in the middle position. Mist a 9-by-5-inch loaf pan with cooking spray, then line it with an 8-by-14-inch piece of kitchen parchment, allowing the excess to overhang the long sides of the pan. In a medium saucepan over medium, bring 1 inch of water to a simmer. Put the chocolate and the butter in a large heatproof bowl and set the bowl on top of the saucepan; be sure the bottom does not touch the water. Stir occasionally until the chocolate and butter are melted. Remove the bowl from the pan and cool until barely warm to the touch, stirring occasionally. Meanwhile, in a medium bowl, whisk together the flour, sugar, cocoa, baking powder and salt. Add the eggs to the cooled chocolate mixture; whisk until well combined. Add the dry ingredients and stir with a silicone spatula until evenly moistened; the mixture will be dryish and thick. Gradually stir in about half of the boiling water; when fully incorporated, whisk in the remaining boiling water. The batter will be smooth, glossy and fluid. Pour into the prepared pan. Bake until the center of the cake rises, forming deep fissures on the surface, and a toothpick inserted at the center comes out with a few crumbs attached, 55 to 60 minutes. Cool in the pan on a wire rack for about 20 minutes. Lift the cake out of the pan using the parchment and set it directly on the rack. Cool to room temperature. Peel off and discard the parchment before slicing.
Associated Press
10-02-2025
- General
- Associated Press
Two types of chocolate give this elegant loaf cake deep flavor for a Valentine's Day treat
Chocolate is a must-have for Valentine's Day, but it needn't be fussy. Instead of melting bars for chocolate-covered strawberries or spending money on store-bought bon bons, give your valentine an intensely rich double chocolate loaf cake with a plush, velvety crumb. Inspiration for this cake came to us by way of Claire Ptak of Violet Cakes, a bakery-café in East London. In this recipe from our cookbook, ' Milk Street Bakes,' we achieve a complex chocolatiness using a generous amount of bittersweet chocolate and unsweetened cocoa powder. Any type of bittersweet chocolate will work, but for best results use one that's tasty enough to eat out of hand and contains about 70% cocoa solids. Don't use natural cocoa. Dutch-processed is best because the alkali used in its production gives the cocoa a richer, deeper hue and smoother taste that's important for color and flavor intensity. If your cocoa does not indicate type on the label, check the ingredient list. If it reads 'processed with alkali,' the cocoa is Dutch-processed. Serve slices with fresh berries and spoonfuls of crème fraîche, which has a subtle tang and creaminess that are fantastic foils for the cake. Store leftovers at room temperature, tightly wrapped, for up to three days. Double Chocolate Loaf Cake Start to finish: 1¼ hours (20 minutes active), plus cooling Makes one 9-inch loaf cake Ingredients: 200 grams (7 ounces) bittersweet chocolate (see headnote), finely chopped 198 grams (14 tablespoons) salted butter, cut into several chunks 195 grams (1½ cups) all-purpose flour 214 grams (1 cup) white sugar 43 grams (½ cup) Dutch-processed cocoa powder 2 teaspoons baking powder ¼ teaspoon table salt 3 large eggs, room temperature 1 cup boiling water Directions: Heat the oven to 350°F with a rack in the middle position. Mist a 9-by-5-inch loaf pan with cooking spray, then line it with an 8-by-14-inch piece of kitchen parchment, allowing the excess to overhang the long sides of the pan. In a medium saucepan over medium, bring 1 inch of water to a simmer. Put the chocolate and the butter in a large heatproof bowl and set the bowl on top of the saucepan; be sure the bottom does not touch the water. Stir occasionally until the chocolate and butter are melted. Remove the bowl from the pan and cool until barely warm to the touch, stirring occasionally. Meanwhile, in a medium bowl, whisk together the flour, sugar, cocoa, baking powder and salt. Add the eggs to the cooled chocolate mixture; whisk until well combined. Add the dry ingredients and stir with a silicone spatula until evenly moistened; the mixture will be dryish and thick. Gradually stir in about half of the boiling water; when fully incorporated, whisk in the remaining boiling water. The batter will be smooth, glossy and fluid. Pour into the prepared pan. Bake until the center of the cake rises, forming deep fissures on the surface, and a toothpick inserted at the center comes out with a few crumbs attached, 55 to 60 minutes. Cool in the pan on a wire rack for about 20 minutes. Lift the cake out of the pan using the parchment and set it directly on the rack. Cool to room temperature. Peel off and discard the parchment before slicing.
