An Edible Voyage

March 2021 I've always been a big fan of bagels.  I even tried making my own bagels a couple of times - there's something very satisfying about watching them bob in a pan of boiling water.  But I recently discovered bagels on a whole other level.  With a soft and chewy centre, an almost caramelised crust and more flavour than I can understand how it's possible to get in to what is essentially just a ring of bread, I'm rapidly getting addicted to One Daily Bagel bagels.  I ate both the plain, and salt and pepper ones straight from the bag, no toppings, no toasting, they were that good.  There's also poppy seed, sesame seed, and cinnamon and raisin - it's fine to have a 2 course bagel meal with this as the 'dessert' right!? Hand crafted by the super friendly Esme, straight from the US, these really are perfect bagels.  Not only are they outrageously delicious, these small-batch authentic American bagels are a shiny object of beauty as well. Order direct by...

October 2019 Kanelsnegl scream Denmark to me - the doughy, sweet, spicy, comforting balls are the epitome of hygge.  This was a particularly good specimen - soft and airy, buttery and spicy, and topped with a little icing. Find it at Laura's Bakery, Torvehallerne, Copenhagen.

February 2020 Sometimes it feels like you don't walk more than 50m before coming across the next bakery and/ or pastry shop. Not that this is a bad thing! Franzbrotchen are typically a breakfast item found in Northern Germany, however they also go particularly well with coffee. This flat, croissant-cinnamon bun hybrid is the best of both - a little bit flaky, a little bit doughy, with a hint of cinnamon, and just enough sweetness to make it moorish without being sickly.  Pair it with a coffee to balance out the sweet butteryness. Find it at Man Versus Machine on Mullerstrasse