Anett's Country Bakery

Anett's Country Bakery Food that brings people together
Seasonal menus for retreats, gatherings & slow living
Time-honoured baking • Private dining • Catering
📍 Guernsey

I wore this beautifully bright pink Guernsey jumper a couple of weeks ago and completely fell in love with its colour. W...
17/07/2026

I wore this beautifully bright pink Guernsey jumper a couple of weeks ago and completely fell in love with its colour. Who could blame me, right?

It was during a visit to Le Tricoteur Guernsey, where original knitted Guernsey jumpers have been made since 1964. We were given a wonderful behind-the-scenes tour by the lovely Rachel, who proudly owns Le Tricoteur Guernsey now. We were learning about the heritage, craftsmanship and generations of tradition woven into every jumper. It was simply fascinating!

When I got home, I couldn't stop thinking about that vibrant pink and the beautiful texture of the jumper...

Inspired by our visit, I then created one of my favourite traditional Hungarian dishes to match that gorgeous colour.

Túrógombóc, as we call it in Hungary, is a soft cheese dumpling that many of us grow up eating. It's certainly one of my favourite dishes. During the summer, it's often served with cold fruit soup (if you haven't tried a cold fruit soup, it's an absolute must!) or with a fruit sauce, which is perhaps more familiar here in Guernsey.

I gave it my own little twist (of course!) by adapting it to the ingredients I could find locally, using a different cheese, adding chia seeds and lemon, then serving it in a silky raspberry cream soup.

I loved how the colours echoed one another and how two traditions unexpectedly crossed paths that day.

And somehow, they felt perfectly at home together. 🩷

P.S. That's my beautiful friend Angie Angie Robinson in the first photo. 🌸


"One cannot think well, love well, sleep well, if one has not dined well."Virginia WoolfI couldn't agree more. 🩷 ...
14/07/2026

"One cannot think well, love well, sleep well, if one has not dined well."

Virginia Woolf

I couldn't agree more. 🩷

Of all the compliments I've received about my baking, my mum's will always be my favourite."It looks exactly like your G...
12/07/2026

Of all the compliments I've received about my baking, my mum's will always be my favourite.

"It looks exactly like your Grandma's."

I don't think she realised how emotional and proud those words made me feel.

My grandmother and I were incredibly close. We lived in the same house while I was growing up, and I spent countless hours in the kitchen while she cooked and baked. She cooked every day, and weekends almost always meant cake.

She was an exceptional cook and baker.

I loved watching her prepare lunch, and I was often sneaking little bites of the ingredients while she was cooking... not very helpful, but I don't think she minded too much.

Years later, I found myself making some of the very same bakes she used to make.

When my mum said it looked just like Grandma's, it felt as though a little piece of those memories had found its way into my life again.

Food has a wonderful way of doing that.

It carries memories.

It carries traditions.

Sometimes it even carries the people we miss.

And I miss my grandmother every day. And I miss that chapter of life we shared together under the same roof. My mum still lives in that house, which I love so much. Every time I visit and step into the kitchen, I'm reminded of all the memories the three of us created there together.

Perhaps that's why I love baking so much. ❤️

I made fresh pasta for the first time the other day, after my pasta machine had been sitting in the cupboard for months....
09/07/2026

I made fresh pasta for the first time the other day, after my pasta machine had been sitting in the cupboard for months.

I have no idea why I waited so long because I absolutely loved the process.

I seem to have a quiet obsession with kneading dough by hand. Whether it's bread, cinnamon rolls or now pasta, there's something incredibly satisfying and calming about transforming a few simple ingredients into something beautiful and delicious.

I served the pasta with gently cooked courgettes and roasted butternut squash, finished with a fresh mint and basil sauce and a scattering of pumpkin seeds, which I've been enjoying in almost everything lately.

And because it's summer, I couldn't resist making a simple dessert too. Caramelised apricots served on Greek yoghurt with a drizzle of plant-based syrup.

What I enjoyed the most was how beautifully all the flavours complemented one another. It felt like a complete summer meal.

If you enjoy cooking, I'd really recommend giving it a try. And if you'd rather simply enjoy eating it, send me a message...I'd be more than happy to make it for you.

The Colours of Summer 🌿🍑

For over a year, I kept making the same dough.Again.And again.And again.Some batches were too soft.Some opened in the ov...
06/07/2026

For over a year, I kept making the same dough.

Again.

And again.

And again.

Some batches were too soft.
Some opened in the oven.
Some tasted wonderful but weren't quite the texture I was looking for.

So I changed one thing.

Then another.

I experimented with different flours until I found my favourite combination, eventually blending two types.

I reduced the butter because Guernsey butter is wonderfully rich.

I added another egg yolk, then adjusted the amount of milk.

I introduced a cold rest before rolling the dough.

I even experimented with the attachments on my mixer and discovered that giving the dough a short rest before incorporating the soft butter made all the difference.

The tiniest adjustments, in every bake for a while.

People often see the finished cinnamon rolls. What they don't see are all the trays that quietly taught me something before I finally arrived here.

These raspberry cinnamon knots and cinnamon rolls aren't just one recipe.

They began with a recipe from one of my favourite Hungarian bakers, but over time I adapted it to suit the flour, milk and beautifully rich Guernsey butter I use today.

I don't think creating something beautiful is about getting it right the first time.

It's about caring enough to keep going until it feels right.

The taste.

The texture.

The look.

And perhaps, most importantly, the feeling when someone takes that very first bite.

🌸 The Colours of Summer Series

P.S. A little thank you to Szabolcs Szabadfi, whose beautiful work first inspired me to start exploring enriched doughs. It's amazing where one recipe can lead. ♥️

People often ask me what I actually do.The answer has become much simpler over the last year.I bake.I cook.I create edib...
02/07/2026

People often ask me what I actually do.

The answer has become much simpler over the last year.

I bake.
I cook.
I create edible tablescapes.
I tend to my herb garden.
I open my home and create food that invites people to slow down.

Whether it's a quiet breakfast with family, a retreat, office catering, a long brunch shared with friends or a beautifully laid table for a special gathering, I'm always chasing the same feeling.

I want people to nourish their souls by lingering a little longer, connecting through conversation and enjoying the present moment over delicious food.

The colours change with every season, but my intention to create these slow moments never does.

This summer has been filled with apricots, raspberries, herbs from the garden, warm bread, homemade granola, buttery pastries, nourishing salads and slow mornings with the windows open. (Anyone who owns an AGA will understand.)

These are the moments that inspire everything I create.

I believe food isn't just something we eat.
It's how we show up for ourselves, welcome people into our lives, celebrate ordinary days and create memories that quietly stay with us.

Anett x

The Colours of Summer Series 🌸Our garden is full of pink at the moment.Pink is one of my favourite colours to work with ...
23/06/2026

The Colours of Summer Series 🌸

Our garden is full of pink at the moment.

Pink is one of my favourite colours to work with when it comes to baking and creating light summer dishes. We have an amazing rose bush just outside the kitchen window, and I can't help but stop and admire it every time I walk past.

The roses felt like the perfect companion for showcasing this beautiful summer quiche.

I think quiche is always a wonderful choice for a light summer meal. For the crust, I use my grandmother's apple pie dough recipe, adapted slightly to make it more savoury and suited to the filling. This one is packed with nutritious beetroot, delicious feta, and fresh thyme, before being finished with a rich egg custard.

What I love most is how the pink beetroot peeks through the filling, echoing the colours of the roses around it.

It's the sort of dish that looks beautiful on the table when friends come over, but is equally lovely enjoyed quietly in the garden on a warm evening.

Serve with a simple seasonal salad and perhaps a glass of prosecco or a refreshing white w**e spritzer, and summer supper is sorted. 🌸

I meant to post these images a while ago.They were captured by my lovely friend Virág (from Viri Utazásai - Viri's Trave...
22/06/2026

I meant to post these images a while ago.

They were captured by my lovely friend Virág (from Viri Utazásai - Viri's Travels), but somehow they slipped my mind and were forgotten amongst the many photos in my bakery portfolio.

Bluebell season is over now, but I recently came across these images again while looking through old photographs, and they felt too beautiful not to share.

What I love most is how the colours of the bluebells seem to be in harmony with the raspberry jam nestled in the centre of the buns.

Virág captured the moment shortly after the buns came out of the oven and placed one amongst the bluebells, where its twisted, knotted shape seemed to sit naturally between the flowers, tucked in so perfectly that it almost blended into its surroundings.

It's one of those photographs that reminds me how closely food and nature can be connected, and how much beauty can be found in the small details of each season.

As summer is here now, my attention has shifted to peaches, berries, colourful salads and meals enjoyed outdoors when possible, but these bluebells deserved one last moment on the grid. 💙

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Les Villets
Forest
GY80HP

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+447839721307

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