Frances Quinn is known for being as good at baking as she is designing. From glittering Midsummer Night’s Dream cakes, to gingerbread gifttags with strawberry bootlace string,  Victoria sponge cakes that look like sandwiches, to bowls of porridge masquerading as fried eggs, she makes things that look every bit as good as they taste.

She also happens to be prone to a pinch of Halen Môn with Vanilla on her porridge in the mornings…

WHO TAUGHT YOU TO LOVE FOOD?
Family and fiction. I am from a big family, the youngest of five, so the kitchen and food was always a big part of life growing up. My parents also owned a bookshop so books like The Tiger who came to Tea and The Giant Jam sandwich were early favourites! Not forgetting all of Quentin Blake’s illustrations of food in Roald Dahl’s classics. Chocolate cake for Bruce anyone?!

WHAT DID YOU HAVE FOR BREAKFAST?
Porridge-pimped with chopped dates, banana, cinnamon, maple syrup, toasted flaked almonds, and the last of my Halen Môn vanilla salt!

WHERE DO YOU GO OUT TO EAT?
I like supporting and discovering independents as much as possible and visiting food markets in and around the country. I also love sushi. Recommendations welcome!

WHAT WAS YOUR FIRST JOB?
Working in my parents’ book shop.

WHAT’RE YOUR THREE FAVOURITE INGREDIENTS?
Cinnamon, carrots and coffee

WHAT DOES HALEN MON GO BEST WITH?
Porridge and pulses

DESCRIBE WALES IN FIVE WORDS
Bara Brith and Welsh Cakes

WHERE DO YOU THINK IS AN EXCITING FOOD SCENE?
Vancouver and San Francisco.

WHAT DO YOU EAT AFTER A LONG DAY AT WORK?
Although best known for cake, I’m a real health nut at heart and love creating big colourful bowls full of veggies, grains and pulses.

WHAT’S YOUR FAVOURITE COOKBOOK?
British Baking by Peyton & Bryne. Also although not strictly a cookbook, I love and refer to The Flavour Thesaurus by Nikki Segnit lots too.

Frances’ book, Quintessential Baking, is out now.

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