Crostini, called in France Croutons, are small slim slices of toasted bread. They are served with different toppings: pâtés, rillettes, and spreads and make a fabulous canape or aperitivo with a drink. Ideal crostini are bite-size, made from a stale baguette, brushed with olive oil or butter, and baked in the oven until golden. Once you discover how to make crostini/croutons, you will never again resort to store-bought varieties. I serve my little crusty rounds with homemade Vegetable Spread, Pork Pâté and Duck Rillettes. Find the recipe here…

Mastering the art of making homemade wheat tortillas requires some time and many attempts; however, the whole process is worth trying. Flour tortillas are much better than store-bought, even organic ones. Although sometimes not perfectly shaped and circular, they’re always fresh, soft, tender and full of flavour. Tortillas keep well, so they can be made in advance and warmed before serving. Try to make them once, then eat with guacamole, meat, refried beans or your favourite sauces - you will never look at ready unleavened flatbread in the shop. Wheat Tortillas - depending on the size, are great for burritos, tacos, enchiladas, and quesadillas. They also make delicious Mexican crisps, Totopos. Find the recipe here…

This round flatbread with a pocket inside originated within communities west of the Mediterranean Sea and is considered the oldest type of bread in the world. Pita Bread is made from yeast-leavened wheat dough and baked at high temperatures in the oven or on a cast-iron skillet. It goes well with meat, cheese, and grilled and raw vegetables. The pita also makes an excellent starter when served with sauces and dips such as hummus, baba ghanush, and tzatziki. My homemade Pita Bread puffs up beautifully and forms the signature interior pocket you can fill with anything you like. Find the recipe here…

I love this recipe and this flatbread because it is delicious and relatively easy to make. It only requires 4 ingredients, a bit of kneading, and some resting time to get fluffy rounds. No yeast, no baking powder, no elaborate method and no long waiting time. The flatbread is soft and pliable. It can be used as a wrap stuffed with baked or fresh vegetables, meat, and beans and topped with a sauce – whatever comes to your mind and whatever you fancy. Soft homemade flatbread is better than store-bought ones. Find the recipe here...

This soft and slightly sweet bread is perfect for sandwiches and toast. The dough enriched with milk and butter can also make many different types of rolls, such as hamburger or hot dog buns. You can refrigerate the dough overnight, just after kneading and bake it the next day. It's called slow rise and helps develop the dough's flavour. However, it can be risen and baked the same day - both methods work and make delicious bread. Find the recipe here…

There is nothing better than homemade challah bread. A freshly baked loaf is so delicious that calls only for butter, while the leftover bread makes wonderful French toasts and delicious Bostock served with almond cream and berries. Challah, the braided Sabbath bread is made with the enriched yeasted dough which contains oil and eggs. The generous use of eggs gives challah a beautiful deep golden crust and exquisite flavour. This bread doesn’t require any special techniques although its braided form may look complicated. The dough is quite versatile and can be used to make any other baked goods such as dinner buns and cinnamon rolls. Find the recipe here…

A cast iron pot is perfect for making crusty golden artisan-style bread at home. The pot with its thick walls and a tight lid is a moisture-sealed chamber which traps steam and provides a temperature-stable baking environment. Moisture is important during the early stage of baking because allows the bread to rise fully. It creates this beautiful shiny crispy crust outside and let the interior of bread be white and soft. The crusty white bread requires a bit of work and time but its flavour and smell is worth this effort. It is the best just after cooling when the crust is fresh and very crispy. Find the recipe here… 

This bread has a divine firm close-grained crumb and golden soft crust. It can be used for sandwiches, toasts, French toasts and croutons. In French bakeries, white sandwich bread (pain de mie in French) is usually formed and baked in special covered moulds to get absolutely symmetrical loaves. That helps to make perfect slices which are essential for professional-looking canapes or fancy sandwiches. I baked my bread in a straight-sided uncovered tin which made the loaf look more conventional. Find the recipe here...