THE PATISSERIE

We welcome you to our Pastry haven. Inside you will find pastry tips and swaps, our favou-rite lip-smacking goodies and pastry treats, Icing tips and a whole load of recipe galore. Yes. So many recipes! Get ready in these cool-er months with curries, tarts, hot cross buns, tiramisu…if you want it, we’ve got it. It is a true honour to assist you and your glu-ten free journey. My mission is to make sweet tooth and sever diatary restrictions manage-able. Thank you each incredible recipe con-tributor and businesses who made this issue possible. Remember, this mag is digital so you can click on the hyperlinks and jump straight to their websites, social media handle and YouTube videos. There are even a couple of sneaky discounts inside. Get clicking, swiping, learning and cre-ating in our next issue. Pastry lovers, let’s get to the crust of the matter and appreciate the way we have played to #Flattenthecurve. We knew, if there is a whisk there’s a way.Stay in touch by clicking here to subscribe to become a dishy member. I would abso-lutely love to meet you. Let get Rollin’ The team has, as always, been working tirelessly to compile this issue so be sure to have a good read and also remember to share the good vibes with friends and fami-ly. As restaurants and the country opens up back to normality we urge all our readers to play their part to ensure safety. Karibuni to the Pâtissier. Let’s whisk Again.

Letter from the Editor,

Felix Kavii

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