We’ve been keeping something exciting under wraps for a few months now. Recipe testing, recipe test eating, more testing. Maybe we’ve all gone up one pants size. Okay two. But it was worth it! Definitely worth it. Why? Because we’ve been working on a new project called ‘Biancolatte Bakes’. Think a morning selection of fresh bomboloni, handmade pastries and the star – the 24hr fermented Focaccia Genovese. Focaccia Genovese is a particular type of focaccia. In Italy there are plenty…