My Fifth Recipe Book!

Surprise… I’VE WRITTEN ANOTHER BOOK!! 

YESSSS, that’s right, I’ve written my FIFTH BOOK!!! You can pre-order my new book – here!!

Jane’s Patisserie Classic

Jane’s Patisserie Classic is my latest book, available for pre-order NOW! Out on the 31st July in the UK, it’s my favourite book yet and I am SO excited for you all to see it!!

With 70 exclusive recipes, and 30 blog favourites, this book is FULL of all of the classics… timeless bakes, and essential makes! Classic flavours that we all know and love, and some very ME classics too.

• Battenberg
• Apple tarte tatin
• Treacle sponge
• Bakery sausage rolls
• Easy beef stew
• Pecan pie bars
• Mini carrot loaf cakes
• And so many more!

This book is the perfect way to celebrate ten years of Jane’s Patisserie and go back to all the basics and classics that we all adore. I’ve added a trouble shooting table to help with baking mishaps as well as hint and tips on things such as freezing bakes, and switching things to vegan and gluten free.

This book has been an absolute passion project and I adore it. It’s al of my favourite sort of bakes in one book, and it’s definitely my favourite book so far. Jane’s Patisserie Classic is the baking bible that you simply NEED in your kitchen. 

My previous books:

• Jane’s Patisserie – my first book, with all of the classic recipes and 60 exclusive faves
• Jane’s Patisserie Celebrate – my second book, with recipes to celebrate with all year round (think easter, christmas, valentines, summer bbqs)
• Jane’s Patisserie Everyday – my third book, full of everyday recipes with sweet and savoury greats that are delightful 
• Jane’s Patisserie Easy Favourites – my fourth book, full of easy fan favourites and exclusive recipes that are so easy to achieve but delicious 

ENJOY!

Find my other recipes on my Recipes Page!

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J x

© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.