Our annual round up of modernist gingerbread architecture. Click each image to reach the source.
Our new chocolate bar, made with Ocelot, is inspired by pencils. It is flavoured with cedar, pine & scattered with roasted nibs.
We used this recipe but baked them in dariole moulds. Top with a thick icing and make eyes from black fondant.
In Japan ‘omiyage’ are souvenirs, usually edible, given to coworkers after travelling. Here is a lovely interactive map of some found throughout Japan.
Just a cake, inside an actual melon. More here.
This old Russian biscuit catalogue is exquisite. In full here. From 1922.
Bread shoes! This is wonderful. Via Scout.
Miffy hot cross buns! Baking project.
Exceedingly good cakes.