Two minutes with Emily Cuddeford, co-owner of Twelve Triangles
Where does the name ‘Twelve Triangles’ come from?
From our early days of hand-laminating a block of croissant dough. After painstaking hand-rolling, folding and cutting, we’d end up with a neat twelve triangles of croissants ready to roll.
Why do you use the slow, cold proving method for your bread?
We Slowly ferment our bread and pastries in the fridge overnight because this allows us to slow the fermentation right down. This builds flavour in the doughs as well as improving the texture of the finished bake. It also helps with the digestibility of our products as the gluten has spent longer being broken down before it gets to your tummy.
What’s your favourite pastry to make?
My favourite pastry to make is either the classic croissant, the time to get the lamination just right folding the dough to create all the layers then rolling them up. you end with this beautiful crispy exterior and a soft honeycomb structure inside. I also love making the cardamom & custard bun mostly because I love making custard, standing whisking at the stove until you get this gloriously unctuous smooth yellow custard. Its very satisfying.