Temptation is only as far away as your kitchen cupboards

Treats from Little and Friday,

by Kim Evans, Penguin, $44.99

Buttery brioche, addictive cream-filled doughnuts, dainty cakes, delectable tarts and melt-in-your mouth savoury pastries come from New Zealand's best-kept secret - the kitchen of Little and Friday.

When the queue for a cafe stretches out to the pavement on most weekends you know you are about to experience something divine. Little and Friday is one such experience.

Cult followers flock to the slightly tucked-away cafes in the Auckland suburbs of Takapuna and Newmarket. They have a lovely, relaxed, eclectic style and owner Kim Evans showcases a variety of addictive cream-filled doughnuts, cakes, melt-in-the-mouth sweet tarts, preserves, sweets and moreish savoury pastries plus a superb coffee range.

With more than 65 recipes, Treats from Little and Friday is a stunning celebration that shares Kim's most popular cakes, loaves, biscuits, slices, sweets, tarts, doughs, savoury tarts and pies. Full of easy, helpful tips and with sections on pastry, preserves, finishing and fillings, these approachable recipes have been adapted for the home cook so that even a novice baker will be able to master the style and delights of Kim's delicious cafe treats. This simply designed, ribboned hardback with luscious photography from Rene Vaile is sure to make your mouth water. Treats From Little and Friday is set to become a staple in every baker's repertoire.

KIM'S TOP TIPS

1 USE YOUR HANDS

They are the best tools in the kitchen. By feeling your ingredients, you have a better understanding of the process.

2 TEMPERATURE

Make sure all the ingredients are at room temperature, unless the recipe states otherwise.

3 EGGS

When you are adding eggs to creamed butter and sugar, it's very important to add the eggs slowly as curdling is common, even to an experienced baker. You will need to watch closely during this process. Ensure each egg is fully combined into the mixture before adding the next egg. If it starts to curdle add one teaspoon of flour with each egg.

4 MEASURES

Use accurate measuring utensils. Measuring cups and spoons are invaluable - don't just use teacups.

5 WEATHER

The weather can have bigger impact on your baking than you might realise. For instance, we never make macaroons, fudge or meringues on a wet, humid day in Auckland. You will learn to work with your environment over time, by making mistakes and getting to know your recipes and ingredients well.