Maurice takes one of a number of approaches here - either draw from
his extensive library of personally invented and developed recipes from
over 30 years in the bakery and catering trade or work with a client
to develop a new recipe or adapt an old one.

Adapting recipes means adapting them to suit:
- Local climatic conditions e.g. tropic/high humidity to low humidity
- colder northern Europe.
- Modification of recipes to incorporate locally/cheaply available
- products instead of expensive imported ones.

Creation of new recipes will be based on consumer requirements.

And finally, Maurice can trouble shoot a client's existing recipe to correct
faults/improve.

The following recipes are examples from Maurice's personal files.
This is just a small selection of what is available.

Bread

"A bewildering array of excellent breads" - Simon Hopkinson, Independent

Fruited sourdough with figs, apricots, raisins and pecans
Sprouted wheat and rye bread
Organic stone-ground wholemeal made with 12 hour Poolish plus soaker
Pecan and apple bread
Stout and oatmeal bread
Own recipe Granary style bread
Jewish Challah
10 grain loaves with sourdough
Poilâne style Miche made with home-made wild yeast culture
French baguettes based on Poolish and Levain
Own recipe Ciabatta based on Poolish
Smoked bacon ciabatta
Balsamic roasted garlic ciabatta
Our famous house signature 14 hour ferment white bread
German ryes made with home-made sourdough culture
San Francisco style sour dough's
Sunflower seed, pistachios and fennel bread cooked in a flower-pot
Spelt bread with Poolish and soaker
Bagels based on a sponge method
Irish soda bread
Mountain walnut and oatmeal bread with walnut oil
Saffron bread
Chocolate and sour cherry bread
Pizzas made with overnight dough to give the thinnest and crispest pizza ever
Manufacture of wild yeast culture levain for making of all sour dough based products

Cakes

"The World's most fantastic Doughnuts" - London Sunday Times

Baked New York cheesecakes
Carrotcake
Black Forest Gateaux
Rum baba
Doughnuts
American style Sticky buns - "to die for"
Lardy cake (as featured in Martha Stewart Living and on her TV show after having bought a slice from our shop)
Hot cross buns
Butter croissants / Pains au chocolats / Danish pastries
Muffins galore
Cookies galore
Sticky American chocolate Brownie

Tarts

"The Heart of England is rich in produce of a World class standard.....- Lardy Cakes from the Flour Bag" - London Times

Crème Brulé tart
Coconut and banana tart
Pear frangipane tart
Key lime pie - very original, unique recipe
Lemon meringue pie
Tart tatin
Treacle tart
Pecan pie
Pumpkin pie

Maurice Chaplais - artisan bakery consultant and delicatessen consultant