When it was just me baking in the kitchen at home, I had occasional helpers, the brownie elves, when things got manic. We now have a team of 6, with additional elves at Christmas time. They’re not crammed in the kitchen at home (I don’t think “Elf & Safety” would like that) but in our new Brownie Barns a couple of miles from the cottage. Even though there’s more of us, and we’re in the Barns now, we’re still baking pretty much the same recipe that I started with. We’re using the same ingredients, much of it coming from suppliers local to us here in Wales, from the butter to the free-range eggs. We do buy our chocolate from Belgium because we still think it’s the best. Bar none. Got to give the Belgians credit for something more than just cracking beer and Tintin The only thing I’ve changed over the years is adjusting the baking time as the ovens have got bigger. You can tell the story of how we’ve grown through the ovens we’ve gone through!