Mmmmm. I breathe in deeply, inhaling the irresistible smell of bread baking and sugar caramellising. Does anything smell better than this?
I’m in the kitchen at Red Door Bakery in Croydon, watching owner & baker Gareth Grierson blowtorching crème brulee tarts. First, the tart is sprinkled with sugar, then Grierson leisurely torches it until the sugar blisters and caramelises. It’s a process that he repeats three times for each tart to ensure that the toffee layer is thick and crisp.
