ing or dead who would it be, what would you bake, and why? There was a time when I was little, that my mother could not look after me, and I went regularly to a family of child minders. The ma- triarch, Rosalind Lee (I called her Mak) used to make beautiful little cakes in the Baba Nyonya tradition. I always thought there was some- thing very magical about them—colourful lit- tle cakes made with ground rice flour, pandan leaves, blue pea flowers, banana leaves, tap- ioca roots and other exotic ingredients. She was very proud of her cooking, and seemed to me to be a kind of alchemist, pounding away at herbs and spices to extract as much flavour as possible, or slowly stirring a pot of coconut or pineapple jam for hours. I have now learnt to make many of these cakes my- self and would have loved to show her and get her opinion (she passed away in 1998). I think she would have been thrilled to know that she left an indelible mark on me and that I have adopted/continued some of her culinary tra- ditions. the Kaya (coconut) croissant for afternoon tea. AND I contemplated queuing up (up to 1.5 hours) for more the next day! I made your Tahini and Halva Brownies al- most as soon as I cracked open Sweet. Wonderful! So happy to hear this, it is an in- teresting combo, the slight bitterness of the sesame paste is a nice counterpoint to the sweetness of the brownies. What do you want readers to glean from your book? That baking is practical magic, eminently achievable and utterly joyous! What is next for you? Yotam and I are collaborating on another book, which is not entirely made with sugar! What are your favorite bakeries around the world and why? Dolcetti Cakes in Melbourne. It’s a small Sicil- ian bakery, unpretentious, small-batch baking with the utmost attention to detail. The cas- sateddi (ricotta-filled folded doughnut) is one of the best things I have ever eaten, and their zucchini and mint pastry literally melts in the mouth. In London, the only bread I can’t resist is from our local bakery, October 26. Raluka, the owner and baker makes and bakes each loaf and flute by hand, as well as serve you at the counter. We have a standing order for Satur- days, when it is not unusual to find customers quarrelling over the last loaves. Lune Crossanterie, for unbeatable, perfect- ly laminated croissants. One day, on my last trip to Melbourne, I had the plain croissant for breakfast, the Rueben (pastrami, sauerkraut and pickle cucumber) croissant for lunch, and © Hundred-to-One LLC 2017. All rights reserved.