Woman's Weekly

Food, glorious FOOD

‘Our family business transcends generations’

Agnes Gabriel-Damaz, 41, from London, opened Gradz bakery in September 2016.

Clearing out the attic, I stumbled upon an old book full of my great-grandfather’s handwritten baking recipes.

It felt like the stars aligned.

It was early 2016 and I’d graduated as an English teacher. Only, I wasn’t sure if I wanted to teach or join forces with my husband, Romuald, to run a family business. In that moment, my great-grandad’s tome in my hands, the

Stai leggendo un'anteprima, registrati per continuare a leggere.

Altro da Woman's Weekly

Woman's Weekly1 min letti
3 Of The Best… Bedding Plants For Shade
Perk up a dull corner with ‘Accent Mixed’, a blend of pink, red and white blooms that keep going all summer long. The dark-coloured, green-veined leaves of ‘Bossa Nova Night Fever’ are as decorative as the drooping, orange flowers. With ruffled pet
Woman's Weekly1 min letti
What’s That?
Foodologie 5-a-day Plant Pots come in five delicious flavours, including a Bountiful Burrito Bowl, Greek Style Briami and a Super-Charged Chilli Verde. These meal pots are fat-free, vegan, all under 300 calories and free of the 14 main allergens. ■
Woman's Weekly1 min lettiPsychology
I Had To ‘Make Peace’ WITH MY TINNITUS
My tinnitus started in 1984 when I suddenly began to hear a siren-type sound – like the television in the days when it shut off at 11pm. The advice was that I’d have to ‘learn to live with it’ but the noise was loud and relentless. It destroyed my co