28/12/2025
Our oven has been busy this month, and it continues to this day!
Pic 1 = SOURDOUGH BATTARD
Sliced into cubes for Cheese Fondue
Pic 2 = same Sourdough battard
Sliced thinly & toasted for crunch, for dipping into creamy spinach dip
Pic 3 = PINOY PAN DE SAL
To accompany slices of Hamon en Dulce
Pic 4 = FRENCH BREAD
Sliced thinly & toasted to make crostinis as base for canapés thus coming NYE