Let’s get into this week’s bake
Before the Bake
Part 1: Butter Basics
Butter isn’t just flavor — it’s the foundation of tender, rich bakes
From unsalted to European-style, the type you choose matters
Save this tip and come back later today for a step-by-step
What’s your go-to butter for baking?
Recipe under construction – will update
Bake with me
Part 2: Currant Roll test bake
Caribbean classic, still in progress! The flavor and flake were there, but the structure still needs work. That’s the beauty of baking—it’s about testing, learning, and trying again.
Watch the full test run on below
And yes, Kitchen Reset Diaries this Friday for the real talk behind bakes that don’t always go as planned.
Part 3: One Treat, Two Islands: The Currant Roll Debate
One recipe, many variations — each carrying the imprint of a culture.
After my own currants roll didn’t turn out quite how I wanted, I found myself scrolling TikTok (as one does) and stumbled across a video that made me laugh out loud. A TikToker asked a Trinidadian woman at a bakery what she recommended, and without hesitation, she said “the currant roll.” He tried it, loved it, and said it was the best he’s ever had — even better than the ones he’d tried in Grenada, which he boldly claimed were “dry.”
Cue the debate. A Grenadian woman in the bakery immediately jumped in to defend Grenada’s honor. Suddenly it wasn’t just about a pastry — it was about pride.
That moment reminded me of something: food in the Caribbean is never just food. It’s connection, identity, and heritage wrapped up in a flaky (or doughy) crust. And if you want to see a room full of Caribbean people turn a joke into a heated debate, just ask: “Whose currant roll is better?”
Of course, being the nosey baker I am, I went digging. I realized that while Grenadian currant rolls lean on the doughy side, Trinidadian ones are known for being lighter and flakier.
Grenada: Flavor-first, less sugar, fewer currants. Heavy on spice — nutmeg, cinnamon, and essence (I love almond essence personally). It’s an homage to us being the Isle of Spice. Growing up, I always asked for the end slice of the roll from our family bakery. To me, that was the best bite.
Trinidad: Flakier, softer, sweeter. More currants, more sugar, and a simpler spice profile (brown sugar + cinnamon).
Neither is right or wrong — they’re just different. A bake made by different hands tells a different story. That’s the beauty of our Caribbean table: one recipe, many variations, each carrying the imprint of a culture, a memory, or a tradition.
If there’s one thing I learned, it’s this: Grenadians don’t want the word “dry” anywhere near their currant rolls. (We’ll argue you down if you try!) But really, it’s less about who’s better and more about how food carries pride and identity.
So tell me — have you tried both? Which island’s currant roll is your favorite? Or better yet…what’s your end piece of choice from a bakery back home?
