Lynda Sheridan, owner of Temora’s Lynda’s Bakery and High Tea. Photo: Shri Gayathirie Rajen.
Who is Lynda Sheridan? I was a pastry cook for a good 20 years. I’m now a foster carer and have eight children. My youngest is now 11 years old so I decided open up [the bakery], so they can have jobs and, I like making cakes.
Best recent dining experience: I tend not to go anywhere because the children keep me busy. But I like going over to Schnitz in Wagga because I’m always in a hurry.
Favourite cuisine: Japanese. I love it.
Most embarrassing pantry item: Yeast flakes. I thought I would be all healthy and I started eating them… and kept trying to force myself. So they’re still sitting there.
Lynda’s fresh Black Forest Cake. Photo: Lynda’s Bakery.
What ingredient can I not live without? Chocolate.
Best coffee spot in Temora: Lynda’s Bakery.
What’s your coffee blend? Grinders.
Next big thing in the Temora food scene: Us, because we are brand new!
Lynda’s fresh croissants. Photo: Supplied.
A must-try on our menu: Cream custard croissants, I sell about 20 of them in a day.
My biggest culinary influence: I like French food.
Favourite cookbook: I have my own cookbook actually. I haven’t made one but I have one full of recipes I’ve had since I was a kid.
Lynda’s mini fruit tarts. Photo: Supplied.
What are this week’s specials at Lynda’s Bakery and High Tea? We don’t do specials but the orange and poppy seed cake goes off.
Death row meal: Probably lobster with caviar. Mash potatoes with truffle oil and steam asparagus with garlic and butter.
My least favourite food: I don’t like red meat.
My COVID-19 response: You know what? I was pretty good with it. I’m a homebody and I don’t like hugs and shaking hands.
My cooking tip: Always make your oven colder than what it says. If it says 180 degrees Celsius, do 170 degrees Celsius, always. It’s always better to bake it slowly. You have to learn your oven. Only make what you want to eat.
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