Amuse Bouche

The ovens were turned on each Christmas Day and people brought their turkeys. I loved the smell of the turkeys roasting with their delicious stuffing. We had to call to the houses, about twelve of them, to tell them they were ready. Daddy often got up on St Stephen’s Day to bake if people ran out of bread.


from Our Daily Bread, A History of Barron’s Bakery, by Roz Crowley (2011). Recommended.
Still going strong. One of the ovens - like a small room inside.

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