Authentic Sicilian style pizza with unique crust and flavor combinations.

Sicilian Style Pizza

Delicious almond croissant, flaky and buttery.

Almond Croissant

Freshly baked muffins available in various flavors.

Muffins

Freshly baked focaccia bread made from wholegrain sourdough.

Homemade Focaccia Bread

Different types of freshly baked bread loaves.

Loaves of Bread

Homemade cookies, perfect for a sweet treat.

Cookies

Delicious homemade pasta made from scratch.

Homemade Pasta

Freshly made donuts with various toppings.

Donuts

In a large bowl, dissolve yeast and sugar in warm water. Let it sit for about 5 minutes until frothy. Add olive oil and salt, then gradually stir in flour until a dough forms.

Make the Dough

Transfer the dough onto a floured surface and knead for about 8-10 minutes until smooth and elastic. Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour or until doubled in size.

Knead the Dough

While the dough is rising, prepare the sauce by blending crushed tomatoes with oregano, salt, and black pepper to taste. Set aside.

Prepare the Sauce

Preheat the oven to 475°F (245°C) and place a pizza stone or baking sheet inside to heat up.

Preheat Oven

Once the dough has risen, punch it down and transfer it to a floured surface. Stretch it out into a rectangle, about 1 inch thick. Place it on parchment paper for easy transfer.

Shape the Pizza

Spread the prepared sauce evenly over the dough, then sprinkle mozzarella cheese, Parmesan cheese, olives, sliced red onion, and fresh basil on top.

Add Toppings

Carefully transfer the pizza to the preheated pizza stone or baking sheet. Bake for 15-20 minutes or until the crust is golden brown and the cheese is bubbly.

Bake the Pizza

Remove from the oven, let cool for a few minutes, slice, and serve hot.

Serve

All-purpose flour

Warm water

Active dry yeast

Olive oil

Salt

Sugar

In a large bowl, combine the flour, salt, sugar, and yeast. Warm the milk until it's lukewarm, then mix it into the dry ingredients. Add the melted butter and egg, mixing until a dough forms.

Knead the dough on a floured surface for about 5-10 minutes until smooth. Place it in a greased bowl, cover with plastic wrap, and refrigerate for at least 2 hours.

Knead and Chill

While the dough chills, prepare the butter for laminating. Place the 1/2 cup of unsalted butter between two sheets of parchment paper and pound it into a rectangle about 1/2 inch thick. Refrigerate until firm.

Prepare Butter Block

Roll out the chilled dough into a large rectangle. Place the butter block in the center and fold the dough over it. Roll out again and fold into thirds. Repeat this process 2 more times, chilling the dough between folds.

Laminate the Dough

Roll the laminated dough into a large rectangle and cut it into triangles. Roll each triangle from the wide end to the point to form croissants. Place on a lined baking sheet.

Shape Croissants

Cover the croissants with a clean towel and let them rise until doubled in size, about 1 hour. Preheat the oven to 375°F (190°C) and bake for 20-25 minutes until golden brown.

Proof and Bake

Remove the croissants from the oven and brush with melted butter. Sprinkle with sliced almonds and a dusting of powdered sugar before serving.

Finish with Almonds

Granulated sugar

Whole milk

Unsalted butter (for dough)

Unsalted butter (for laminating)

Eggs

Almond extract

Sliced almonds

Powdered sugar

Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.

Preheat the Oven

In a large bowl, whisk together the flour, sugar, baking powder, and salt until evenly combined.

Mix Dry Ingredients

In another bowl, combine the milk, vegetable oil, egg, and vanilla extract. Whisk until well mixed.

Combine Wet Ingredients

Pour the wet ingredients into the dry ingredients and mix gently until just combined. Do not overmix.

Combine Mixtures

At this point, you can fold in your choice of flavorings such as chocolate chips, blueberries, or nuts.

Add Flavor (Optional)

Spoon the batter evenly into the prepared muffin tin, filling each cup about 2/3 full.

Fill Muffin Cups

Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center comes out clean.

Bake

Remove the muffins from the oven and let them cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

Cool and Serve

Baking powder

Milk

Vegetable oil

Vanilla extract

In a large mixing bowl, combine the wholegrain sourdough starter and warm water. Mix until smooth.

Mix the Dough

Gradually add the whole wheat flour and salt to the mixture. Stir until a sticky dough forms.

Add Dry Ingredients

Transfer the dough onto a floured surface and knead for about 5-10 minutes until the dough is smooth and elastic.

Place the kneaded dough into a lightly greased bowl, cover with a damp cloth, and let it rise in a warm place for 2-3 hours, or until doubled in size.

First Rise

Grease a baking sheet with olive oil. Once the dough has risen, gently punch it down and transfer it to the greased baking sheet.

Prepare for Baking

Stretch the dough to fit the baking sheet, creating dimples with your fingers all over the surface.

Shape the Dough

Cover the dough again and let it rise for another 30-45 minutes.

Second Rise

Drizzle with olive oil, sprinkle the fresh rosemary and coarse sea salt on top.

Bake in the preheated oven for 20-25 minutes, or until golden brown.

Remove from the oven and let it cool slightly before slicing and serving.

wholegrain sourdough starter

warm water

whole wheat flour

salt

olive oil

fresh rosemary

coarse sea salt

In a small bowl, mix warm water, sugar, and active dry yeast. Let it sit for about 5-10 minutes until frothy.

Activate Yeast

In a large mixing bowl, combine all-purpose flour and salt. If using optional herbs, add them here as well.

Create a well in the center of the dry ingredients. Pour in the activated yeast mixture and olive oil. Mix until a dough forms.

Combine Ingredients

Transfer the dough onto a floured surface and knead for about 8-10 minutes until smooth and elastic.

Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1-2 hours, or until doubled in size.

Once risen, punch down the dough, then divide it into two equal portions. Shape each portion into a loaf.

Shape the Loaves

Place the shaped loaves into greased loaf pans. Cover and let them rise for another 30-45 minutes.

Once the loaves have risen, bake them in the preheated oven for 25-30 minutes or until golden brown and hollow-sounding when tapped.

Remove from the oven, let the loaves cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.

Cool

Optional herbs (e.g., rosemary, thyme)

In a bowl, whisk together the flour, baking soda, and salt. Set aside.

In another large bowl, beat together the unsalted butter, granulated sugar, and brown sugar until creamy.

Cream Butter and Sugars

Add the eggs one at a time and stir in the vanilla extract until well combined.

Add Eggs and Vanilla

Gradually add the flour mixture to the butter mixture, mixing until just combined. Do not overmix.

Add Chocolate Chips

Drop rounded tablespoons of dough onto ungreased baking sheets, leaving space between each cookie.

Scoop Cookies

Bake in the preheated oven for 10-12 minutes or until the edges are golden brown.

Remove from the oven and allow the cookies to cool on the baking sheets for a few minutes before transferring to wire racks to cool completely.

Brown sugar

Unsalted butter

Baking soda

Chocolate chips

On a clean surface, mound the flour and make a well in the center. Crack the eggs into the well, add the salt, and olive oil. Using a fork, beat the eggs gently, gradually incorporating the flour from the edges of the well until a shaggy dough forms.

Bring the dough together with your hands and knead it for about 8-10 minutes until it becomes smooth and elastic. If the dough is too sticky, sprinkle a little more flour as needed.

Wrap the kneaded dough in plastic wrap or cover it with a clean cloth and let it rest for at least 30 minutes at room temperature. This allows the gluten to relax, making it easier to roll out.

Rest the Dough

After resting, divide the dough into four pieces. Take one piece and keep the others covered. Use a pasta machine or a rolling pin to roll the dough out to your desired thickness.

Roll Out the Dough

Cut the rolled dough into your preferred shape: fettuccine, tagliatelle, or lasagna sheets. Dust the cut pasta with flour to prevent sticking.

Cut the Pasta

Bring a large pot of salted water to a boil. Add the fresh pasta and cook for 2-4 minutes until al dente. Drain and serve with your favorite sauce.

Cook the Pasta

In a large bowl, mix the flour, sugar, baking powder, and salt together. In another bowl, whisk together the milk, eggs, vanilla extract, and melted butter.

Prepare the Dough

Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix; the dough should be slightly sticky.

Turn the dough out onto a floured surface and knead gently a few times. Roll out to about 1/2 inch thick. Use a donut cutter or two round cutters to cut out donuts.

Shape the Donuts

In a deep frying pan, heat vegetable oil over medium-high heat until it reaches 350°F (175°C).

Heat the Oil

Carefully place the donuts into the hot oil, a few at a time. Fry for about 1-2 minutes on each side or until golden brown. Remove and drain on paper towels.

Fry the Donuts

Allow the donuts to cool slightly, then add your favorite toppings such as icing, sprinkles, or powdered sugar.