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Jurgen Krauss’s elimination from the 2021 Great British Bake Off caused such a scandal, Ofcom received 115 viewer complaints. The lovable German baker was seen as a top competitor, winning three star baker prizes before being booted off in the semi-finals. Nearly two years on, Brighton-based Krauss, 58, has no hard feelings – but he did see the uproar coming. “I had a feeling there would be complaints – a feeling that people would take it very seriously,” he says. But he still has only good things to say about the show, noting the “overwhelmingly positive reaction was quite amazing”, and crediting the experience with boosting his baking skills massively. He speaks particularly fondly about the period before the competition started, when the contestants were in a bubble and testing their recipes. “We had nine weeks to prepare one signature and one showstopper each week and submit the recipe – that was really a huge time for growth,” he says. He calls this a period of “non-stop new ideas, non-stop new processes”, adding with a wry laugh: “Most of the things I’d done in the tent I’d never done before, and some of them I’ve never done since, [and] I’m not sure I’ll ever do them again. It was tough – it was amazing.” Many of the bakes Krauss made on the show were inspired by his childhood in the Black Forest, Germany. This formed the start of his new cookbook, aptly called German Baking: Cakes, Tarts, Traybakes And Breads From The Black Forest And Beyond. “During Bake Off, the briefs of all these signature bakes often included references to childhood that really reconnected me to my culinary home, to the Black Forest and the cooking of my parents, the things I liked to eat as a child or teenager, or while I was studying.” Some of Krauss’ favourite food memories growing up are from the period before Christmas. “My brother and I, we were always in the kitchen with my mother, we were always part of cooking and baking Christmas – the time before Christmas was always amazing,” he remembers. “It was fun, getting hands sticky in dough and tasting it all, and using ingredients like kirsch [brandy made from cherries]. I didn’t think much of it, being able to make cakes like cheesecakes or Linzer torter [a spiced tart that would kick off the Christmas period in Krauss’ household]. “But then much later, after the move to England [in 2003], I really took a deep dive into making bread. After 10 years or so, I really was craving German bread.” From apple marzipan tarts to the classic Black Forest gateau, Krauss’ book is an ode to his childhood and where he grew up. “Black Forest is an interesting region, because it has influences from France and Austria,” Krauss explains. “It had a varied history. It was Austrian for almost 200 years – you get dark breads, but rye isn’t such a dominant grain as it is in other German areas. That’s the Austrian influence – you get a lot more wheat and you get things like pancakes and dumplings, more than in other German areas, which is clearly inspired by the Austrian kitchen. “You have also a huge influence from France and Alsace in terms of day-to-day cooking, so it’s a bit of a conglomerate.” Despite its name, Krauss suggests the Black Forest gateau was actually invented in Dortmund – a city around five hours’ drive away from his home. “But it has become iconic because on the borders of the Black Forest in the Rhine Valley there are huge orchards and cherries grow very well there. Making kirsch has a long tradition, making fruit brandies has a long tradition in the Black Forest because of that.” Other recipes in the book include the Flammkuchen, or what Krauss describes as “kind of a Black Forest pizza”. “It’s an unleavened bread, so you could say it’s a matzah with sour cream on it, and you can put lardons on it, onions, or you can make it sweet with cinnamon sugar and apple slices. It’s really so easy – you can have it ready in 20 minutes, from start to finish. You just need to have an oven that goes really hot.” While the book is all about traditional German baking, Krauss has added the occasional modern twist. He says animal products are prominent in German cooking, “And they don’t run very strongly through my bakes in the book, because I wanted to make it appealing to a very wide audience. So I didn’t use lard, where a traditional Black Forest baker would probably use lard or lardons – things like that. I definitely scaled back on that. You would make dumplings or doughnuts in lard, you would fry them in lard – this sort of thing has lost its appeal over the last few years I think.” While he’s still known to many as “Jurgen from Bake Off”, Krauss says he’s come a long way since the show. “I feel much more in command of things,” he muses. “It feels a lot easier for me to change things. I got to a stage in bread baking where I can go fancy and know the outcome will be OK. I never had that with sweet things before Bake Off. “But now I can see how to change ingredients and how recipes work in general – so that’s a huge change.” ‘German Baking: Cakes, Tarts, Traybakes And Breads From The Black Forest And Beyond’ by Jurgen Krauss (published by Kyle Books on 31 August, £26). 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Style icon Iris Apfel has celebrated turning 102 years old in true “Barbiecore” fashion. Apfel reached the milestone age on Wednesday 29 August. In honour of her birthday, the fashion designer shared a pink-filled photo of herself to Instagram, with Kool & The Gang’s "Celebration” playing in the background. “102 today… who would’ve thought!!” she captioned the post, which featured animated pink balloons flying over her head. In the image, Apfel posed in her eccentric New York City apartment, complete with a white porcelain dog statue and a gold accent table. She was dressed in head-to-toe pink, along with her signature oversized, black round eyeglasses. Apfel wore a large, baby pink cape à la fellow icon André Leon Talley, and layered, chunky necklaces and bangles. She finished the look with salmon-coloured trousers, floral socks, and hot pink ballet flats with a bow. In the comments, many fans and famous friends rushed to wish the 102-year-old interior designer a happy birthday. “HBD, Iris!!!” wrote none other than the official Instagram account for Barbie. “You make 102 look fabulous!” said one fan. Another follower commented: “As beautiful as ever!” “Forever an icon,” a third person said, while someone else wrote: “What an achievement!” On Tuesday, Apfel also celebrated her birthday with an intimate dinner at Tutto il Giorno in the Hamptons, New York, where she was joined by designer Donna Karan, model Christie Brinkley, and Brinkley’s daughter, Alexa Ray Joel. The model shared a series of photos and videos with the fashion legend to Instagram in honour of her birthday. “Happy Birthday to Iris! She’s 102 and she’s got more style than me and you!” Brinkley captioned her poem-like birthday tribute. “She’s the queen of fashion who gets better every year, and today’s her birthday, did you hear? She’s got her trademark glasses and a wardrobe of fun and we wish her every happiness under the sun. “She’s smart and savvy and extremely witty and she wants everyone to know that individuality is always pretty, that we should all be ourselves, one of a kind,” Brinkley wrote. “Good advice like that’s hard to find. So thank you Iris for all you do, to say to people, ‘You do you!’ (Like you do so well!). Happy Birthday Iris! We LOVE YOU!” Apfel was born in 1921 in Queens, New York, to a father whose family owned a glass and mirror business, and a mother who owned a fashion boutique. Along with her late husband, Carl Apfel, she launched the textile firm Old World Weavers in 1950, which ran until they retired in 1992. Throughout her career, she took on restoration projects in the White House for nine US presidents. In 2005, she showcased her large collection of clothing and accessories in an exhibit at the Metropolitan Museum of Art’s Costume Institute, titled “Rara Avis (Rare Bird): The Irreverent Iris Apfel”. Her decades-long career in fashion and design became the subject of a 2015 documentary, simply called Iris. In 2019, she signed a modelling contract with global agency IMG at age 97. In an interview with Today following her 100th birthday, Apfel spoke candidly about her age and revealed why she’ll never retire. “Oh, I love to work. It’s fun because I enjoy it,” she said. “And then I can help people. I can give employment. People tell me I inspire them. So many good things come out of it.” “I think retiring at any age is a fate worse than death,” she continued. “Just because a number comes up doesn’t mean you have to stop.” Despite turning 100 at the time, Apfel explained that she didn’t see her age as a reason to “change” her lifestyle or career “overnight”. “I didn’t change overnight because the number changed,” she said. “I want to keep on working and doing different projects.” Instead, her motto at work is to “just do what [she]” feels and to do what she feels in her heart, rather than “verbalising” it. “I just feel it. If it feels right here,” she said, pointing at her heart. Read More 100-year-old fashion icon Iris Apfel reveals why she’ll never retire: ‘A fate worse than death’ Style icon Iris Apfel signs modelling contract with IMG, aged 97 Social media's 70-up 'grandfluencers' debunking aging myths Staggering environmental advantages of buying second-hand clothes revealed Why do we crave brand new clothes and how can we resist the urge to buy them? Chanel is opening a beauty-themed pop-up ‘diner’ with no burgers or French fries

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