Welcome to Only Crumbs Remain
Hi my name is Jacqui, and I have been writing recipes for more years than I care to say. On Only Crumbs Remain I will be sharing some of my favourite sweet and baking recipes for you to enjoy.
About Only Crumbs Remain
Only Crumbs Remain was originally set up by a friend of mine and talented home baker Angela Entwistle on the blogger platform. When Angela decided to stop blogging to pursue her new found passion of making ceramics, I felt it would be such a shame for all her lovely baking creations to disappear, so I asked if she would consider letting me take over and I’m here now because she said yes!
Going forward I will be adding my own recipes to Only Crumbs Remain on a weekly basis. In my many years of cookery writing, I have specialised in home baking and I have lots of fabulous recipes to share with you. From basic bakes to more elaborate creations (although all easily achievable in the home kitchen). Over time you will find classic and more contemporary bakes here on Only Crumbs Remain as well as a selection of savoury bakes.
All my recipes will be well tested and written in easy to follow step by step instructions to make them as easy as possible to follow.
But it wont always be hot in the Only Crumbs Remain Kitchen I will also be sharing recipes for all kinds of sweets and confections and desserts. Did I say I love desserts!
As well as adding my own recipes I will be updating Angelas recipes too. The move from Blogger to WordPress has lost a lot of the originally formatting, so some of the recipes are not on what we call recipes cards. Until I can do that you will not be able to use all of the features like the jump to or print recipe buttons that help to make the site easier to use but I hope you will bare with me while I do that.
I hope that you will enjoy all the recipes so much that only crumbs will remain!
About Jacqueline Bellefontaine
That me! but my friends call me Jacqui so I’m Jacqui to you too I hope.
I love food, I studied Home Economics at Polytechnic and as a qualified Home Economist decided I wanted to be a Food Stylist and Cookery writer. After working briefly at a microwave cooking school (back then they were relatively new so yes people want to learn how to use them) I went on to work as a food stylist for a Publishing Company.
In just over a year at Colour Library Books, I produced the food for over 24 cookery books. Thats a lot of recipes and I really learnt my craft there. I also had my 1st cookbook published Microwave Herbs and Spices that was back in 1987.
After that, I went on to be senior Home Economist at Woman’s Realm Magazine and was later promoted to Deputy Cookery Editor. At that time we were the 1st major weekly magazine to go digital.
Something that was to bring about a massive change in the publishing world. As a result in 1992, I was made redundant along with all the other in practical departments on several magazines.
After that, I worked freelance for books, magazines and food companies. As well as writing 15 cook books. I have always been a passionate home baker, It’s in my blood. My father was a Master Baker and it is from him I gained my love of cooking and baking in particular. So over time baking (and sweet cookery) became a bit of a speciality with several books on the subject including Cookies Galore, What’s Cooking Chocolate and 100 More Bread Machine Recipes. See my Amazon Author Page for my books that are still available
More recently I was a food stylist and writer for Something Sweet Magazine partwork by Di Agostini and joint editor on the extremely successful Baked and Delicious Magazine partwork where we published 130 issues ( a record for a cookery partwork).
Times change and more and more people are looking online for recipes. I believe that great tasting home cooking need not be hard work, so I like to write and cook recipes that are as easy as they can be without compromising on taste! So at the end of 2015, I set up my own blog Recipes Made Easy.
It was through Recipes Made Easy I got to know Angela. The rest they say is history.