SheCooks.Design

Recipes, cooking classes, design, and good, clean fun

Shelagh holding a freshly baked bagette
I give you one of seventy-five baguettes made at with our guest (well, we were his guests) Rossa @ Le Levain Bakery in north Dublin last week. I’m only going to say this once, (okay 20x) they were amazing!

Arun painting sugared milk on the milk buns
First, we made Milk Buns. This is my classmate Arun, he’s painting the sugared milk on the tops of the buns before they go in the oven. These are the perfect burger bun.

“How can a nation be called great if its bread tastes like kleenex?” 

― Julia Child

milk buns in the oven
Rossa checking the Milk Buns.
photo of organic flour
Most flour in Ireland is imported from the UK. But I found a great source for spelt flour, take a look at my post about it!
photo of fancy flour
That’s some fancy flour! I wonder if Prince Chuck uses it too?
pile of dough on a wooden bench
This is one batch, from that whole bag of flour, using one mixer! And we unloaded it onto the board, bit by bit. Super fun. I know what I want for Christmas next year, lol.
A few of the guys weighing out the dough, to the gram. Yes, that scale has a huge weighing surface.
Rossa forming the dough for bulk fermentation.

“All sorrows are less with bread. ” 

― Miguel de Cervantes Saavedra (author of Don Quixote)

Formed baguettes being placed on the cloth (which transfers the loaves to the oven) and slashing the tops (so they don’t split/burst in bad spots).
Slowly, and ever so carefully, transporting the bread into the oven.
Saved the best for last. Listen to the bread talking to us! It’s saying ‘we are perfectly ready and will bring you great joy’. Didn’t you hear that too? 🙂
photo of bread in the back of the car
Bread to be transported back to school. All in a day’s work. Rice and onion are for our lunch tomorrow (even though we are going to a nice restaurant for the day!)

April 14 -23, 2026

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