Doodle Bread

The cold has killed my vain attempts to bake over the last few days, it’s just too bloomin’ cold to get the dough proofed – however, as a brilliant consolation Doodle Bread got a mention in the french design book “Design Culinaire” which is pretty good! check out more information on food design, designers as chefs and chefs as designers here

Wonky cocoa snowflake slices, made with the circle doodle and took an age to rise because it’s so flipping cold!!

Made from black olive dough and carrot (obviously), dough for the nose . . . twas pretty tasty too, had it for me breakfast