Sarah Lemanski

Founder and baker at Noisette Bakehouse. Menu creator and cookbook hoarder. Can cook, will cook, have to cook. Anything and everything. This is an illustrative scrapbook of a feed, full to bursting with candied snaps, capturing life in, out and all around the bakehouse. Contact at: [email protected]

[sarahlemanski]

New Year. New Loaf. ✌🏻️🍞 Bread rituals beginning to set in. No point even attempting anything sweet in the baking department. Creating cake or dessert as an attempt to rival my Mamas New Year Trifle is just too ridiculous a thought to entertain. Pah! Like all Mums she's the bees knees and the biggest legend of them all. 🐝💘🦄✨

[sarahlemanski]

Swopping Panettone for Pantone inspiration. 🙏🏻 Here's the menu for tomorrow's Feast @belgravemusichall and those of you on the new year regime, giving up the gluten, dairy, eggs, refined sugar, going vegan, eating clean or whatever will be happy to know its heavy on the hippy treats. 🍠✨🍆✨💜 Don't think we're forgoing flavour though, there's no need to deprive yourself of stuff that tastes good...I like the challenge of subtracting all of the above but leaving taste intact. 😇 That aside, stalwart favourites still stand! I value my life and don't travel without a stash of the Salt Caramel. 💘#noisettebakehouse #menu #feast #vegan #dairyfree #glutenfree #pantone #colour

[sarahlemanski]

How do you like your cake in the morning? The unmistakeable Morning Cake, available tomorrow on the cake bar alongside a line up of sweet treats including... Cardamom & Pear Sorghum Cake (GF) Anise & Plum Teacakes (Vegan) Coconut Macaroons (GF) Cocoa Chip Sugar Buns Madeleines Toscakaka Currant Chip Cookies (Vegan) Salt Caramel Brownie Service from 9am at the Bakehouse, entry via the side door by the car park. #noisettebakehouse #bakehousedays #morningcake #f52grams #feedfeed

[sarahlemanski]

Spiced Apple Bundt

Recipe - 

For the cake - 390g plain flour, 3 ½ tsp baking powder, 1 tsp salt, zest of 1 orange, 60ml orange juice, 4 eggs, 200ml vegetable oil, 400g caster sugar, 1 tsp vanilla extract, 3 medium apples (cored and diced), 2 tsp mixed spice. 

For the glaze - 130g icing sugar, 2 tbsp water, 1/8th tsp vanilla powder

Method - 1. Preheat the oven to 170 degrees celsius. Oil a 10 cup bundt pan and dust lightly with flour. 2. Weigh flour, baking powder and salt into a bowl, stir to evenly distribute ingredients. 3. Weight the oil into a separate mixing bowl, large enough for the whole cake batter to be mixed in. Add the eggs, orange zest, orange juice, vanilla extract and the sugar. Mix well to combine. 4. In a small bowl mix the diced apple with the mixed spice. 5. Add the dry mixture of flour, baking powder and salt to the wet ingredients in two additions, ensuring the first is incorporated before adding the second. Mix well to ensure no flour pockets remain. 6. Pour one third of the batter into the prepared bundt tin, scatter over half of the diced apples, follow with the second third of batter then the remaining apples, followed by the final third of batter. 7. Bake the bundt in the oven for 25 minutes, after which time rotate the pan a full 180 degrees and continue to bake for a further 25-35 minutes until a skewer inserted comes out clean and the cake feels firm all the way around. 8. Allow to cool completely in the tin on a cooling rack before turning the cake out. 9. Once cool mix the icing sugar with the vanilla powder and add the water a little at a time to get the desired consistency. 10. Decorate the cake, embellish with edible flowers. 

[sarahlemanski]

Summer Berry Almond Bundt

Brief - Create summer stunner void of dairy and eggs, completely vegan. 

Solution - We took our cues from nature and the summer bounty of sweet berries, paired with its natural flavour fellow, bitter almond. Decorated with toasted coconut, fresh berries and edible flowers this au natural beaut of a bundt hits the ritz.

Recipe -

For the cake - 510g self-raising flour, 220g caster sugar, 100g light brown sugar, 1 tsp salt, 200ml vegetable oil, 200ml unsweetened almond milk, 300ml apple juice, 125g fresh summer berries

To decorate - 130g icing sugar, 2 tbsp water, few drops of bitter almond extract, coconut flakes, almond flakes, fresh berries, edible flowers

Method - 1. Preheat the oven to 170 degrees celsius and oil a 10 cup bundt tin with vegetable oil and dust lightly with flour. Set aside. 2. Weigh flour, sugars and salt into a large bowl and stir to thoroughly mix ingredients. 3. Weigh the oil, almond milk, apple juice and water into a separate bowl and mix to combine. 4. Pour the liquid ingredients into the dry ingredients and mix until well incorporated and no pockets of flour remain. 5. Pour the mixture into the bundt tin and bake in the oven for 35 minutes. 6. After 35 minutes rotate the pan around by 180 degrees and continue to bake for a further 20 minutes. 7. Test the cake with a skewer to ensure that it comes out clean before removing the cake from the oven and setting to cool on a cooling rack. 8. DO NOT ATTEMPT TO REMOVE THE CAKE FROM THE TIN UNTIL IT HAS COOLED COMPLETELY. 9. Once completely cooled remove the cake from the tin and mix the icing sugar with the water and almond extract to the desired consistency. Add the water a little at a time, you may not need it all, you may need more. Toast the coconut and almond flakes in a non stick pan on a low heat then decorate the cake with the icing and edibles to your hearts content. 10. Marvel at the pretty things that grow and give the cake away to someone that deserves it. 

[sarahlemanski]

Three tiers, bottom to top - Strawberry Balsamic Victoria Blackout Cocoa, Vanilla & Salted Caramel Blueberry Limoncello Victoria Seasonal edibles to decorate. A mix of blooms in peach and tawny brown - dahlias and tagetes, bright pops of colour from foliage and mini blooms - violas, sweet cicely, feverfew and electric daisies...dwarfed by tall tiers they looked like perfect Lego flowers. Congratulations James & Clare! 👏🏻💕💏❤️💍🌼🌿🌱🍓💚 #wedding #cake #bride #flowers #incredible #edibles #f52grams #feedfeed #noisettebakehouse

[sarahlemanski]

Spiced Apple Bundt. Just one of a selection of cakes and desserts inspired by Autumn created for my big brothers wedding yesterday. Decorated with @ndalivanilla bean glaze and incredible edible flowers from @greensofdevon 😍💘💫 In love with the rosy hued petals against the limey lines of dehydrated apple rings. 🍏🌸💛💕💚 #wedding #cake #dessert #bride #flowers #incredible #f52grams #feedfeed

[sarahlemanski]

I will never get tired of this cake. ☀️☀️☀️☀️☀️☀️☀️☀️☀️☀️ The most frequently asked question we get has to be...What's a Morning Cake!?! THIS 👆🏻 THIS is a Morning Cake and its become a new modern classic at the bakehouse. But don't be fooled by its name...you can eat this thing morning, noon and night. #noisettebakehouse #bakehouseclassic #classiccakes #food52grams #feedfeed #baking101 #gbbo #morningcake

[sarahlemanski]

Rainy days and the perfect oatmeal raisin Choc chip cookie. 👌🏻 Nice one! @hannahmather2 💦☔️🍪 #oatmeal #raisin #chocolate #cookie

[sarahlemanski]

Today...me and the sis out shopping for fruit. Time to make some pies! That girl is allllll about the Strawbs, she ain't got no time for currants. #Bakehouse #Summer #Fruit 🍓🍇☀️💕

[sarahlemanski]

Spur of the moment decision ... It's Madeleine's Birthday this weekend so we're gonna pop the hatch on her and serve up some of our classic baked goods this Saturday at the Bakehouse. Anyone local and eager to check out what we do maybe we'll see you there. 👍🏻 Limited selection of whatever we're baking fresh...catch us from 10:00 am. WF15 7LE. #noisetteakehouse #MadeleineExpress #Bakehouse #Fresh

[sarahlemanski]

Pretending I'm in Cali. #currentstate #avocado #toast #tea @violetcakeslondon 💕💕🌵🌵💕💕

[sarahlemanski]

The unmistakeable vision of @violetcakeslondon Cinnamon Buns have been filling my Instagram feed for weeks now since Claire's beaut of a book was released. As a baker there's comfort in following a fellow bakers recipe when all your own are so familiar, your tastebuds start to take them a bit for granted. My homage to the original is spiced with smoky black cardamom and vanilla sugar. A special and rare sort of day off today to eat these and pretend I'm in holiday for a few hours. Thank you for sharing @violetcakeslondon 💕#escape #perfection

[sarahlemanski]

Love a fridge forage. ❤️ Made Ottolenghi's Harissa recipe from this week's Guardian, mixed it with my Blood Orange and Rose Marmalade for a spicy sticky glaze for duck. Watermelon, quick pickled radish, sugar snaps, broccoli and mint for the salad. 🙌🏻🍉🍊💃🏻👍🏻 Wednesday night win!

[sarahlemanski]

#tbt Spring days and my Madeleine. She's coming out for her first dessert service this year at the mega Feast happening at the Tetley for Leeds Indie Food #LIF15 What a babe. 😍

[sarahlemanski]

It's Pie-time we stopped you getting sticky fingers while eating your favourite brownie...right? Hold on tight! #crust #Bakehouse #saltcaramel #brownie #pie

[sarahlemanski]

Monday's could be worse - dessert testing at the Bakehouse. Chocolate terrine with various bits of good stuff...pistachio nut milk, pollen, orange blossom etc in the works. #WIP #Bakehouse #dessert #patisserie #Chocolate