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Dark Rye and Honey Cake: Festival baking from the heart of the Low Countries
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Dark Rye and Honey Cake: Festival baking from the heart of the Low Countries

Item #9781922351814

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Once your Pre-Order request has been accepted, an invoice is provided for you to check-out via our website. Your order is then processed on the same or next business day and typically will arrive within 7-10 business days after the cut-off date.
For Platinum Service (Weekly), the cut-off will be by 5pm each Wednesday.

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Important: Complete checkout before the cut-off day and time, or your order will be archived.

Please note the order cut-off times according to the level selected.

For Silver Service (Monthly), the cut-off will be by 5pm on the last Wednesday of the month.

For Platinum Service (Weekly), the cut-off will be by 5pm each Wednesday.

We do ask that you complete your order before the cut-off time to ensure your Platinum order is processed without delay. If you miss the cut-off time, we can add your order to the next order date, however if we do not hear from you within 24 hours after the cut-off date with your confirmation you wish to proceed, your order may be archived and you will need to re-submit your order request.

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We only accept pre-orders for products currently in stock in Australia. If your order is accepted and processed, we expect it to be delivered within the timeframe provided at the time of order confirmation. Occasionally, unforeseen issues like courier delays, accidental breakages, or fulfilment errors may arise that could impact the delivery. If any issues occur, we’ll inform you promptly and work with you to find a suitable solution.

While some orders may arrive sooner than expected, others may take a bit longer due to unexpected circumstances.

Typically, orders arrive in-store 7-10 days after the cut-off date.

Note that stock is then unpacked in-store and checked prior to dispatch via Australia Post and you will be provided with a tracking number.

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Description

Dark Rye and Honey Cake explores a whole year of rustic bakes, unearthing long-forgotten recipes and reviving treasured favourites. There are waffles and winter breads for the 12 days of Christmas, pancakes for Candlemas and Carnival, pretzels for Lent, vlaai and fried dough for Kermis and all the special sweet treats that make up Saint Nicholas and Saint Martin. With this collection of timeless recipes, Regula reveals the origins of her country's ancient food culture and brings a little Belgian baking into every home. "This is a gorgeous book; full of recipes I want to cook, foods I want to eat, and pictures I want to lose myself in for hours on end." DR ANNIE GRAY, BBC The Victorian Bakers and The Sweetmakers and author of The Greedy Queen "A rare glimpse into the rich and fascinating food culture of one of our closest neighbours - a work of scholarship, but also a work of art." FELICITY CLOAKE, Guardian and author of One More Croissant for the Road and Red Sauce Brown Sauce "An irresistibly tactile book, and a work of art in its own right, filled with detail and description, glorious photography and curious tales, surprise and satisfaction. I cannot think of a single person that it would not appeal to." CAROLINE EDEN, author of Black Sea and Red Sands

Size & Weight

Size: 0
Weight: 1.5 kg

Please see description for product size or enquire below.

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