The Sweet Polish Kitchen: A celebration of home baking and nostalgic treats

By Ren Behan

A collection of traditional and modern Polish baking and dessert recipes including babkas, cheesecakes, tarts, pastries and all things sweet and celebratory. Ren Behan takes you from everyday baking to Easter celebrations in this comprehensive, modern take on Polish sweet treats, and draws on influences from across central and Eastern Europe.

Honey, cinnamon, ginger, vanilla, citrus peel, cherries, sweet whipped cheese… With these warming scents and flavours, Ren Behan takes you from everyday baking to carnival doughnuts in a comprehensive tour of Polish sweet treats.

Traditional and modern Polish recipes include babkas, cheesecakes, tarts, pastries and all things sweet and celebratory. With modern twists and bold, folkloric styling, The Sweet Polish Kitchen will link traditional recipes with current trends, designed to bring the spirit of Polish patisserie and bakes to a new audience.

Poland’s rich, multi-national cafe culture underpins these recipes, which draw on many influences; the first patisseries in Warsaw were opened by Italian and Swiss immigrants, and there are also borrowings from the Austro-Hungarian Empire, Russia, Lithuania and Belarus.

A new and delicious baking world is in your hands!

Polish Baking Basics (crumbles, creams, useful ingredients plus pastry, and sourdough)
Polish Classics (including cheesecakes, blueberry buns, yeasted buns with sweet cheese)
Layer Cakes and Traybakes (plum crumble tart, hazelnut and cherry torte, raspberry and lemon cloud cake)
Carnival: Deep Fried and Filled (doughnuts classic and modern, Carpathian Mountain cake, Apple Rings)
Christmas, Easter and other festivals (bundts, marzipan crescents, poppy seed rolls)
Pancakes and Pierogi (baked pancakes with cream cheese, lazy pierogi with cherries and cinnamon cream)
Breads, Loaves and Buns (caraway and rye breads, Krakow bagels, carrot and apple loaf)
Desserts, Sweets and Preserves (Adwocat liqueur, plums in chocolate, rose petal jam)

Format: Hardback
Release Date: 29 Feb 2024
Pages: 192
ISBN: 978-0-00-859010-9
Ren Behan (née Marczak) is a British food writer of Polish descent, who is constantly inspired by both her heritage and the fast-changing food landscape in Poland. Her writing and recipes are an exciting fusion of both traditional and modern Eastern European cuisine. Ren is a mother of three and has written for a number of prominent online publications such as, The Guardian, and She continues to run her own highly popular blog, as well as practicing law. She is a member of The Guild of Food Writers, holds a Diploma in Food Journalism and a Certificate in Food Styling. Her Polish recipes have been featured in leading mainstream publications such as delicious. Magazine, BBC Good Food and Olive, and she is regularly (has been) a judge at The Guild of Food Writers Awards. Wild Honey and Rye was her debut cookbook, and The Sweet Polish Kitchen follows.

”'I’ve always been a huge fan of Ren’s - she is a very gifted baker, something I imagine to be steeped in Polish heritage. The Sweet Polish Kitchen is packed full of beautiful bakes that you will want to recreate time and again. I don’t think there is a single recipe of hers I wouldn’t like to eat, so it’s a must any serious lover of good food.” - Sabrina Ghayour

”'The Sweet Polish Kitchen scores the trifecta for me as a must-have book - genuine excitement and joy in sharing the food from a personal culture; writing that is evocative and full of heart; and beautiful recipes that invite and inspire.” - Helen Goh

Praise for Wild Honey & Rye: -

”'An evocative introduction to Polish cooking.” - - Nigella Lawson

”'This is a must-have for me.” - - Sabrina Ghayour