Summer At The Little Beach Street Bakery by Jenny Colgan

I FINALLY finished a BOOK! It took me leaving my family for 4 days but I got it done! πŸ€£πŸ™ŒπŸ» Here’s what I thought……

The Synopsis:

Summer has arrived in the Cornish town of Mount Polbearne and Polly Waterford couldn’t be happier. Because Polly is in love: she’s in love with the beautiful seaside town she calls home, she’s in love with running the bakery on Beach Street, and she’s in love with her boyfriend, Huckle. 

And yet there’s something unsettling about the gentle summer breeze that’s floating through town. Selina, recently widowed, hopes that moving to Mount Polbearne will ease her grief, but Polly has a secret that could destroy her friend’s fragile recovery. Responsibilities that Huckle thought he’d left behind are back and Polly finds it hard to cope with his increasingly long periods of absence. 

Polly sifts flour, kneads dough and bakes bread, but nothing can calm the storm she knows is coming: is Polly about to lose everything she loves?

My Thoughts:

As some of you know, my husband is from Cornwall and his parents still live there. It holds a special place in our hearts and I always love to read books set in the county.

This book is the sequel to Little Beach Street Bakery and, even though I haven’t had a chance to read it…YET, I didn’t need to in order to love this book, the lead character Polly and want to visit this little bakery!

The author, Jenny, has created such a likeable character in Polly that the reader automatically roots for her success and commiserates in her disappointments. Plus she lives in an actual lighthouse! She is already cool, in my book! Even the little puffin, Neil, becomes a loved character and I did miss reading about him in the chapters that did not feature him.

Summer at the Little Beach Street Bakery is a sweet, heart-warming and makes you want to move to Cornwall! It’s a definite read for this windy and rainy March!

Gluten- Free Chocolate Lemon Cake

This was a little experiment that turned out super yummy! It’s worth all my healthy eating during the week to get a slice of this and a cup of tea on a Saturday afternoon!


  • 3 lemons, washed
  • 300g golden caster sugar
  • 200g butter, well-softened, plus extra for greasing
  • 3 large eggs
  • 200g gluten-free self-raising flour
  • 50g ground almonds
  • 70g organic cacao powder
  • Β½ tsp gluten-free baking powder


  • Preheat the oven to 190C/170C Fan/Gas 4. Grease and line the loaf tin and zest the lemons.
  • Put 200g of the sugar, the butter, eggs, flour, almonds, cacao powder, baking powder and lemon zest in a large mixing bowl and beat until creamy.
  • Spoon the batter into the prepared tin and level the surface. Bake in the centre of the oven for 55 minutes, or until well-risen. If you insert a skewer or knife inserted into the middle of the cake should come out clean.
  • Turn the cake out using oven gloves and gently set onto a wire rack. Remove the baking parchment and turn the cake the right way up. Make loads of deep holes in the cake using a skewer.
  • Squeeze 2 of the lemons and mix with the remaining 100g sugar. Slowly and gradually, spoon the lemon sugar over the cake, stopping every now and then to allow it to penetrate the sponge.
  • Leave to set before serving. Serve in slices.


This is a cross between a bread and a cake so I had a slice plain and then tried some butter on another slice and both were lovely! Thinking my 3rd slice will be Nutella! TOO. MUCH. CAKE!!!!!

Gluten Free Maple Raisin Scones

I have been gluten free (officially) for a few months now. I got the baking bug when I was pregnant with my first son and craving all things cake! I have kept baking but a lot less since having my 2nd son and also having this gluten intolerance.

We have friends and the kids over tonight for Halloween fun, so I thought I would bake some yummy scones for everyone with a gluten free twist. This should hopefully get them in the trick or treat mood! These are delicious but I am on a juice detox this week so can’t have one…why do I put myself through the torture?! Enjoy and if you try out this recipe, please let me know how it went!

Gluten Free Maple Raisin Scones

yield: 8-9 scones



250g    Gluten free self-raising flour

1 tsp    Gluten free baking powder

50g      Unsalted butter

50g      Unrefined Golden Caster Sugar

70g      Raisins

1          Egg

2tbsp Whole milk

1tsp    Salt

50ml  Pure maple syrup


40g    Icing sugar

4tsp Pure maple syrup

2tsp   Vanilla extract

  1. Preheat the oven to 220℃ (200℃ fan, gas mark 6).
  2. Place the flour, salt and baking powder into a bowl and rub in the butter until the mixture resembles breadcrumbs, then stir in the sugar and the raisins.
  3. Lightly beat together the egg and milk and add the maple syrup. Add this quickly to the flour and butter mixture. Mix together to form a soft dough (it may be sticky).
  4. Generously dust a work surface with flour and place the mixture onto it. Lightly flour your hands and the rolling pin and knead and roll the dough to 3/4 inch thick. Using a round cutter cut the dough into 8-9 scones.
  5. Place the scones on a baking tray lined with parchment paper. Bake in the centre of the oven for 16-18 minutes. Remove when golden in colour and the top is crisp.
  6. Remove the scones and let them cool for 5 minutes. Drizzle each scone with 1 teaspoon of glaze.
  7. Serve with clotted cream and jam! Enjoy!