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The Hollywood TREATMENT

Paul Hollywood grew up surrounded by bags of flour before carving his own niche in the world of bread and cakes. A champion of British traditions, he d raws inspiration from his travels and this collection from his latest book proves why he’s the nation’s star baker
TASTE OF CHILDHOOD Chocolate teacakes

“Everybody has a story about their mum, dad or gran baking something when they were kids – it’s nostalgic. Every time I have apple pie and custard it reminds me of my mum’s apple pie. It had quite a short pastry, and she used cooking apples from the garden. My dad was a professional baker so the last thing he wanted to do on his day off was bake, but I recall him setting out rolls to prove in front of the gas fire on Saturday afternoon, with World of Sport on the television.

I was born and raised among flour bags. You get used to the smell of bakeries, what you can and can’t touch, not going near the oven, cream cakes on tap. Working at my dad’s bakery in York, it was difficult – being the boss’s son – but I worked my way up and learned a lot. My big thing has always been bread. I find it fascinating because it’s one of the most difficult skills to master, as you’re dealing with a living organism. Later I moved south and worked in London at The Dorchester, The Grosvenor and at Cliveden House in Berkshire and loved it. It was important for me to spread my wings and see what I could do – and it was a challenge working at such world-renowned places. The baking was similar, but it was a case of adding finesse and using my artistic skills, which I learned at art school.

I remember Tom Cruise asking for a couple of my muffins one morning and he really liked them – he and Nicole Kidman took a load away with them when they left.

Baking is in my DNA but I’ve lived abroad and travelled a lot, which has opened my eyes to how different cultures bake, and that’s also a huge influence on the way I bake now.”

PHOTOGRAPHS MARTIN POOLE FOOD STYLING CLARE BASSANO STYLING RACHEL JUKES
INTERVIEW: PHOEBE STONE

Pistachio and rose petal roulade

PUDDING GETS FANCY Roulade with a fragrant Middle Eastern spin
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About Delicious Magazine

Have you ever wanted to make your own Christmas pudding or cake for the big feast? Now you can with the new issue of delicious. It’s got the best recipes for Stir-up Sunday (26 November). Plus you can start planning for the festivities with our freeze-ahead casseroles, food lovers’ gift guide and cook book roundup. If that’s not enough to gladden the heart, Nigel Slater’s autumn classics, Paul Hollywood’s best bakes and a foolproof molten chocolate pud will definitely bring plenty of comfort and joy. Buy your copy today!
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