Coupon bread ahead

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Huat a deal! Available for sale from 21 Jan to 17 Feb, hurry get your luck today. E-Vouchers are valid for use till 30 Apr.

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Strictly no extension is allowed for expired bun E-Vouchers. Journey to the centre of this volcanic-crater lookalike Crater Cheese Honey Cake and unearth the eruptive taste of caramelised cheese atop honey sponge cake. Made with specially concocted cheese sauce and twice-baked till caramelised, the savoury cheese cleverly harmonises with the sweet and moist honey cake , sending all foodies on a gastronomic voyage.

Cook up a discount

Available from 12pm daily at the following outlets: Delectable Cakes for Festive Sharing. All cakes are available till 3 Mar at BreadTalk stores island-wide, while stocks last. Traditional Pineapple Pastry With a Twist. Lowest priced box will be deemed free of charge. Flavours of Love.

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  4. Cutting-edge culinary schools cater to a diverse array of niche interests, says Anthony Leyton. Sir Isaac has spent the past four years living by the sink, like some long-forgotten item of washing-up, and has produced all manner of loaves, rolls and pizza bases in that time. Ten years ago, a jar of fermenting flour would have been considered an odd pet — only a professional or the most hardcore home baker might be expected to keep one.

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    8. Today, our domestic culinary habits have changed. Where once a keen amateur might have a solid dinner-party repertoire and a well-thumbed Delia book to hand, we are living in the days of the gastronomic specialist — the sourdough baker, the urban forager, the lay southern barbecue expert.

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      Having something tasty to eat at the end of the process is a delicious bonus. Enter the code ST For others, cookery is a chance to explore cultures and cuisines. Sometimes it may seem as if Yotam Ottolenghi has personally filled our spice cupboards with Middle Eastern ingredients such as sumac and pomegranate molasses.

      For evidence of the burgeoning interest in niche gastronomy, we can look beyond the frothing jar on my kitchen counter to the ever-growing number of specialist cookery schools around the UK. Some can also introduce students to salting and curing their way to delectable bacon, sausages and charcuterie.

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