Winner of the Fortnum & Mason Debut Food Book of the Year Award 2020
At the moment her mother died, Olivia Potts was baking a cake, badly. She was trying to impress the man who would later become her husband.
Afterwards, grief pushed Olivia into the kitchen. She came home from her job as a criminal barrister miserable and tired, and baked soda bread, pizza, and chocolate banana cake. Her cakes sank and her custard curdled. But she found comfort in jams and solace in pies, and what began as a distraction from grief became a way of building a life outside grief, a way of surviving, and making sense of her life without her mum.
And so she concocted a plan: she would begin a newer, happier life, filled with fewer magistrates and more macaroons. She left the bar and enrolled on the Diplome de Patisserie at Le Cordon Bleu, plunging headfirst into the eccentric world of patisserie, with all its challenges, frustrations and culinary rewards - and a mind-boggling array of knives to boot.
Interspersed with recipes ranging from passionfruit pavlova to her mother's shepherd's pie, this is a heart-breaking, hilarious, life-affirming memoir about dealing with grief, falling in love and learning how to bake a really, really good cake.