Hobart's Pigeon Whole Bakers has carved out a reputation for producing some of the tastiest baked goods to be found anywhere in the country. Handmade with passion and all-natural ingredients, their range of viennoiserie is astonishing and their sourdough loaves sit Best-In-Class. Here, and for the first time in book form, they pass on some of their exceptional knowledge - revealing all the tips, tricks and techniques necessary for you to crack out the flour and get baking the Pigeon Whole way at home.
Author: Jay Patey
Paperback, 88 pages