Wealden Times | WT176 | October 2016 | Kitchen & Bathroom supplement inside
Wealden Times - The lifestyle magazine for the Weald
Wealden Times - The lifestyle magazine for the Weald
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Food<br />
The Staff<br />
Above: The master at work Above right: Flour<br />
is dusted over proving loaves before baking<br />
Below: Emmanuel periodically checks on the<br />
loaves in the oven<br />
of life<br />
Photographs: David Merewether Styling & Words: Helen Barton<br />
Meet internationally acclaimed baker, author of three titles and<br />
inspirational teacher extraordinaire, Emmanuel Hadjiandreou.<br />
<strong>Wealden</strong> <strong>Times</strong> visited The Crown in Hastings where the floury<br />
magic happens on a daily basis, picked up a few age-old skills and<br />
came away with a couple of recipes<br />
Sat on a rooftop terrace drinking flat whites, we talk bread. Think beyond<br />
the eternally identical white-sliced blocks in plastic packaging. This<br />
is bread in all its glory. Hand-crafted, kneaded to perfection, proved,<br />
slashed, baked and savoured. These careful hand-crafting hands belong to<br />
Emmanuel Hadjiandreou, or Emmanuel The Baker as I now like to call him. <br />
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