I’m getting into the Scandi baking spirit with these delicious semlor—light, cardamom-scented buns filled with marzipan and clouds of whipped cream, finished with a dusting of powdered sugar.

I can hardly believe it’s been four years since I first tied on my branded apron, made my debut on social media, and welcomed bakers to my classes!

What an incredible year it’s been at the Cotswolds Baking Workshop. From moving into our beautiful new premises to sharing so many laughs, skills, and delicious bakes with all of you, 2024 has been one to remember!

I was overwhelmed at a confectionery masterclass at Bread Ahead Bakery in Borough Market last week.