A Pain Couronne (literally “crown bread”) is a traditional French loaf characterised by its circular shape with a central hole, resembling a ring or a crown. It is traditionally filled with marzipan and fruit, giving it a festive, almost regal quality. Shaping it this way turns a simple loaf into something elegant and symbolic. It’s a showstopper on any table, and the filling is where you can truly make it your own.

This recipe might be something you never imagined making yourself, but if you enjoy a challenge, are intrigued by the science behind it, or are simply curious about the colour and flavour of this beautiful loaf, then I dare you to try it!

Even though they are made in the same way as their big brother the French Baguette, they are in fact half the size and named after the demi-baguettes. I enjoy adding seeds, or shaping them a bit differently or scored to create patterns. Enjoy the creativity behind creating them! Petite baguettes are small yet full of character, shaped with the same care and tradition as their larger counterparts.

This is, without doubt, one of the easiest and quickest bread recipes I have created to date — effortlessly versatile, yet deeply rewarding. The dough lends itself beautifully to crisp mixed seed rolls, soft burger buns, and even small, rustic loaves. It sits proudly within the Crispy Bread category, alongside the ever-popular baguette-style breads, all sharing that irresistible crackle and golden finish that bread lovers crave.

I only recently learned that my Lemon and Orange Rye Loaf recipe which I adapted to make this Orange and Fennel Recipe is actually called a Swedish Limpa Bread. This is due to the Citrus infused, spice (fennel and sometimes anise) enriched dough which gives it a distinctively sweet bread. The after taste is rich, and the spice and citrus gives a result of soft, aromatic, slightly sweet loaf. The smell in your kitchen will be inviting and pleasant. Serve with a smoke paprika and tomato soup.

Apricot brioche bread is a soft, buttery delight, studded with sweet pieces of apricot and perfect for breakfast or an indulgent snack. To achieve its signature light and fluffy texture, a strong kitchen stand mixer is highly recommended, as it helps to properly knead the rich, buttery dough. The process may take a little longer than other breads, allowing for the necessary proving time, but the reward is well worth the wait — a tender, melt-in-your-mouth brioche with the subtle sweetness of apricot in every bite.

Although classified as a French sourdough bread, this recipe combines white bread flour and rye flour with seeds and aromatic herbs. It can also be prepared using instant or fresh yeast. Delicious when served with cream cheese or enjoyed in a classic French onion soup.

Originally Afrikaans, South African rusks have their roots in our colonial Dutch heritage. The Afrikaans word beskuit comes from the French biscuit, meaning “twice baked”, a fitting description of how rusks are made.