Journal
- Our sourdough starter turns five (12 October 2026)
- Thank you for nine years (11 October 2026)
- Our bakery playlist (10 October 2026)
- Bread for school lunches (9 October 2026)
- Rainy-season proving times (8 September 2026)
- Banana bread with overripe bananas (7 September 2026)
- Sugar flowers, step by step (6 September 2026)
- Achieng's cake studio (5 September 2026)
- Seeded loaves and where the seeds come from (4 August 2026)
- A visit to the mill in Nakuru (3 August 2026)
- Packaging without plastic (2 August 2026)
- Our wholesale van (1 August 2026)
- How long does a cake keep? (28 July 2026)
- Making chapati-style flatbread (27 July 2026)
- Lemon tart season (26 July 2026)
- Carrot cake with Kenyan walnuts (25 July 2026)
- Chocolate fudge cake, our bestseller (24 June 2026)
- A class of first-time bakers (23 June 2026)
- Why we close on Mondays (22 June 2026)
- Feeding a starter on holiday (21 June 2026)
- Christmas cake orders open (20 May 2026)
- Easter hot cross buns (19 May 2026)
- Our butter comes from Limuru (18 May 2026)
- Cutting waste: bread pudding Fridays (17 May 2026)
- A cake for two hundred guests (16 April 2026)
- The story of Mama Kilele (15 April 2026)
- Decorating with fresh flowers safely (14 April 2026)
- Baking at altitude in Nairobi (13 April 2026)
- Mandazi on Sunday mornings (12 March 2026)
- Our new spelt loaf (11 March 2026)
- How to store sourdough (10 March 2026)
- Meet Otieno, our head baker (9 March 2026)
- Passion fruit season is here (8 February 2026)
- What a wedding cake tasting looks like (7 February 2026)
- Rye bread for beginners (6 February 2026)
- Five cakes for a first birthday (5 February 2026)
- The cardamom bun, explained (4 January 2026)
- Why our croissants take three days (3 January 2026)
- A morning at the ovens (2 January 2026)
- How we choose our wheat (1 January 2026)