Richard Bertinet
Information
Location:
Bath, United Kingdom, BA1 5JH
Phone:
+44 (0)1225 445531
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Photos

2 of 18 albumsSee All

SourdoughCreated on Friday
Cupcakes with Sara StanleyCreated about a week ago

4 of 20 fan photosSee All

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Richard Bertinet

Richard Bertinet Check out our buckwheat blinis recipe in today's Sunday TImes Style at http://bit.ly/8fR2j5

www.timesonline.co.uk
Source: www.timesonline.co.uk
Sun at 2:20pm
John Boyne

John Boyne I sent an email question via your website but then discovered your on FBK. The question is about fresh yeast and storing it. How does one do it and how long does the yeast last?

I was introduced to the Bertinet way of bread making during the summer by a friend, Alistair, who attended your school. It is wonderful fun and I have truly enjoyed reading Dough and attempting the recipes.

Many thanks, John.

Sun at 12:04pm · Report
Richard Bertinet

Richard Bertinet Bertinet sourdough launched for mail order - now you can enjoy our fab sourdough if you don't live in Bath http://www.thebertinetkitchen.com/products.php?cat=24&nav=12

November 20 at 10:50am
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Richard Bertinet
Richard Bertinet
Hi Annabel - lovely to see you have been on the site. Can you let me know when you would like it despatched. We despatch every Tuesday, Wednesday and Thursday from 1 December. Thanks Jo
Sun at 7:58am
Annabel Glauser
Annabel Glauser
Hi Jo! Have just sent an email to the office. Thanks so much. x
Sun at 9:02am
Sue

Sue Hi Richard - are you writing a new book, and if yes, when can we expect it to be out?

November 16 at 6:36pm · Report
Richard Bertinet
Richard Bertinet
Hi Sue
Yes I am. Its called COOK and it will be out in April 2010. Just checking some of the proofs this evening!
November 17 at 4:03pm
Richard Bertinet

Richard Bertinet Just some of the scrummy things made on our last cupcakes class. Thanks to Patricia McIntyre for the photos.

Cupcakes with Sara Stanley
13 new photos
November 16 at 2:19pm
RECENT ACTIVITY
Richard Bertinet discussed Circotherm v. conventional on the Richard Bertinet discussion board.
Richard Bertinet discussed Bread matters on the Richard Bertinet discussion board.
Richard Bertinet discussed Circotherm v. conventional on the Richard Bertinet discussion board.
Nick Miller

Nick Miller Hi Richard,
I tried your pain facon beaucaire recipe which I found ripped out of a magazine somewhere. It so impressed my 10 year old daughter she went to the library and ordered the book so I could try some more recipes. It's inspired us all - thank you.

November 14 at 2:06pm · Report
Dawn Green

Dawn Green Had handmade croissant for breakfast Yummy! Wish I hadn't had to rush off after the course yesterday - I'd have stuffed my goodie bag with a lot more bakes! Thanks again for such a fabulous and fun course!

November 13 at 12:23am · Report
Johanna Thompson

Johanna Thompson Is your new book on sale yet ?

November 9 at 9:12pm · Report
Richard Bertinet
Richard Bertinet
Not yet - we are finalising it now and then after the printers and designers have done their bit it will be out on 29 April. We will keep you posted.
November 16 at 2:15pm
Richard Bertinet

Richard Bertinet A few of the delicious things you might find in the bakery on Saturday mornings

The Bertinet Kitchen bakery
9 new photos
November 7 at 10:14am
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Richard Bertinet
Richard Bertinet
Well you might have to wait a little for the Brighton & Pembrokeshire branches but we should be doing mail order sourdough by 1 December - look out for news nearer the time.
November 15 at 12:58am
Richard Bertinet

Richard Bertinet
We've just come back from a week in Pembrokeshire, West Wales and can highly recommend The Canteen in Newport - http://thecanteen.org/index.php?page=About - a perfect menu from boiled egg with marmite soldiers, beer battered fish and chips, a great veggie mushroom pasta and the most moreish straw fried on record. The ...flourless chocolate cake and sticky toffee pudding were pretty good too. Definately worth the detour if you are in the area.Read More

The Canteen
Source: thecanteen.org
Richard Branson, George Soros and Alan Sugar are locked in a small, windowless room with only an abacus, pencil, paper, crystal ball and some twiglets for a month and charged with the responsibility of thinking up a half decent pitch for a new, self-sustaining business.
October 31 at 10:48am
Richard Bertinet

Richard Bertinet Look out for Richard teaching Ruth Reichl and Oscar winning actress Diane Weist how to bake in episode 3 of Gourmet's new tv show 'Adventures with Ruth' - screens tomorrow 1 Nov on PSB in the USA. Check local listings for details. See http://bit.ly/2gYuEd for a preview.

Adventures With Ruth : gourmet.com
Source: bit.ly
The exclusive online home of Gourmet, the Magazine of Good Living. Recipes, popular columns, features archive, forums, and subscriptions.
October 31 at 8:45am
Led Mirage

Led Mirage Hi, I'd both your books and had been baking bread every week. I'd tried to make brioche, but I just can't seem to be able to work all that butter into the dough without it melting. Obviously, it would be a lot easier if I use the machine to incorporate the butter, but I really want to do this by hand. Thank you very much.

Leslie

October 27 at 1:35pm · Report
Richard Bertinet
Richard Bertinet
hi leslie
making the brioche is a brave move so well done
the key to mix the butter in is 1st that the dough is well mix and does come clean from the bench then that your butter is about the same consistancy as the dough and then mix it in without squashing it too much and start working the dough again it will come clean and become beautifully silky and light dont give up!!! if you are using a mixer it is the same principle but the dough will feel much warmer .
hope this help let me know how you are getting on!
happy baking ... Read More
richard
November 1 at 1:40pm