The annual Baking Issue is definitely one of our favourites. Our team of recipe developers conjure up all manner of luscious looking confectionary, and we spend the month trying not to drool on our keyboards!

In this issue we are introduced to Craig Hibbert, Executive Pastry Chef at the Belmond Mount Nelson. Craig and his team create elegant treats for a picture perfect afternoon tea. Karl Tessendorf bakes farm-style beer bread and then turns it into the ultimate, gooey and golden four-cheese toasted sarmie. We also take cupcakes and put them back up on the pedestal where they belong – no matter what new-fangled confectionary trends pop up, the cupcake remains an unwavering favourite.

Don’t miss our chat with Portia and Lumai from Spades and Spoons Deli. These ladies create a range of gorgeous baked goods, which include raw and vegan treats, as well as dairy, cane sugar and gluten-free options.

Whether you’re a budding baker or a proficient pâtissier, you’ll find something to fall in love with in this issue.