%20--%3e%3csvg%20width='512'%20height='512'%20viewBox='0%200%20135.46666%20135.46667'%20version='1.1'%20id='svg185'%20sodipodi:docname='wserie.svg'%20inkscape:version='1.2.2%20(b0a8486541,%202022-12-01)'%20inkscape:export-filename='../../public/wserie.png'%20inkscape:export-xdpi='96'%20inkscape:export-ydpi='96'%20xmlns:inkscape='http://www.inkscape.org/namespaces/inkscape'%20xmlns:sodipodi='http://sodipodi.sourceforge.net/DTD/sodipodi-0.dtd'%20xmlns:xlink='http://www.w3.org/1999/xlink'%20xmlns='http://www.w3.org/2000/svg'%20xmlns:svg='http://www.w3.org/2000/svg'%3e%3csodipodi:namedview%20id='namedview187'%20pagecolor='%23ffffff'%20bordercolor='%23666666'%20borderopacity='1.0'%20inkscape:showpageshadow='2'%20inkscape:pageopacity='0.0'%20inkscape:pagecheckerboard='0'%20inkscape:deskcolor='%23d1d1d1'%20inkscape:document-units='mm'%20showgrid='false'%20inkscape:zoom='0.75187991'%20inkscape:cx='-219.44994'%20inkscape:cy='212.79994'%20inkscape:window-width='1920'%20inkscape:window-height='1029'%20inkscape:window-x='0'%20inkscape:window-y='27'%20inkscape:window-maximized='1'%20inkscape:current-layer='layer1'%20/%3e%3cdefs%20id='defs182'%3e%3cradialGradient%20inkscape:collect='always'%20xlink:href='%23linearGradient1249'%20id='radialGradient1251'%20cx='254'%20cy='95.249992'%20fx='254'%20fy='95.249992'%20r='67.65345'%20gradientUnits='userSpaceOnUse'%20/%3e%3clinearGradient%20inkscape:collect='always'%20id='linearGradient1249'%3e%3cstop%20style='stop-color:%2334b86b;stop-opacity:1;'%20offset='0'%20id='stop1245'%20/%3e%3cstop%20style='stop-color:%23206f43;stop-opacity:1;'%20offset='1'%20id='stop1247'%20/%3e%3c/linearGradient%3e%3clinearGradient%20inkscape:collect='always'%20xlink:href='%23linearGradient1271'%20id='linearGradient1273'%20x1='225.37227'%20y1='95.249992'%20x2='297.42328'%20y2='95.249992'%20gradientUnits='userSpaceOnUse'%20/%3e%3clinearGradient%20inkscape:collect='always'%20id='linearGradient1271'%3e%3cstop%20style='stop-color:%23ffffff;stop-opacity:1;'%20offset='0'%20id='stop1267'%20/%3e%3cstop%20style='stop-color:%23adadad;stop-opacity:1;'%20offset='1'%20id='stop1269'%20/%3e%3c/linearGradient%3e%3c/defs%3e%3cg%20inkscape:label='Layer%201'%20inkscape:groupmode='layer'%20id='layer1'%3e%3cg%20id='g1293'%20transform='translate(-186.26667,-27.516659)'%3e%3ccircle%20style='fill:url(%23radialGradient1251);fill-opacity:1;stroke:none;stroke-width:0.159763px;paint-order:fill%20markers%20stroke;stop-color:%23000000'%20id='path358'%20cx='254'%20cy='95.249992'%20r='67.65345'%20/%3e%3cpath%20id='path1748'%20style='fill:url(%23linearGradient1273);fill-opacity:1;stroke:none;stroke-width:0.127407px;paint-order:fill%20markers%20stroke;stop-color:%23000000'%20inkscape:transform-center-x='-12.008464'%20d='m%20225.37227,45.1744%20v%2032.19152%202.85227%20l%2031.87352,15.0318%20-31.87352,15.03181%20v%202.85226%2032.19153%20l%2072.05101,-33.97984%20-34.12905,-16.09576%2034.12905,-16.09576%20z'%20/%3e%3c/g%3e%3c/g%3e%3c/svg%3e){kind=small}
St Petersberg
Paul Hollywood City Bakes - S1 - E4
Paul Hollywood braves sub-zero temps in St. Petersburg to sample layered Honey Cake and Russian pies with intricate pastry patterns over sweet and savory fillings.
Paul Hollywood City Bakes: Season 1 - 13 Episode s
1x1 - New York
April 23, 2016
In New York, Paul finds doughnuts with fresh, innovative flavors and learns a new, simple way to bake bread at home.
1x2 - Paris
April 30, 2016
Paul Hollywood visits Paris for the first time and sees croissants and baguettes baked in their origin city. He also turns the classic eclair into a 'Choux Eiffel Tower' to create a stunning special occasion bake.
1x3 - London
May 7, 2016
At London's historic Cliveden House Hotel, Paul recreates his idea of heavenly baked perfection, the Classic Afternoon Tea. His spread includes feather-light scones and beautiful miniature cakes.
1x4 - St Petersberg
May 14, 2016
Paul Hollywood braves sub-zero temps in St. Petersburg to sample layered Honey Cake and Russian pies with intricate pastry patterns over sweet and savory fillings.
1x5 - Naples
May 21, 2016
In Naples, Italy, Paul discovers the Neapolitan rum baba and the multi-layered sfogliatelle filled with fruit and cream. Later he bakes a classic dark chocolate Caprese Cake.
1x6 - Copenhagen
May 28, 2016
Paul Hollywood makes his way to Copenhagen, Denmark, and learns to make Kranskake, a traditional tower of almond cookies, from a well-known local baker.
1x7 - Madrid
June 4, 2016
Paul meets up with his friend and Madrid native Omar to explore all the best places to eat in the city, including a bakery that supplies traditional cream-filled choux pastry to the Spanish Royal Family.
1x8 - Warsaw
June 11, 2016
Paul Hollywood is in Warsaw, Poland, discovering an impressive cafe scene and putting his own spin on the Polish babka, a sponge cake flavored with citrus, honey and coconut.
1x9 - Miami
June 18, 2016
In seaside Miami, Paul creates his own version of the classic Florida key lime pie using a delicious but deceptively simple recipe.
1x10 - Munich
June 25, 2016
Paul Hollywood is in Munich, Germany, where he learns the secret of its famous pretzels, tries the multi-layered baumkuchen and makes a delicious beer hall favorite, a Dampfnudel dessert.
1x11 - Best of Bakes
July 2, 2016
Paul looks back at his incredible journey into the baking heritage of some of the world's most famous cities.
1x12 - Amazing Bakers
July 9, 2016
Paul looks back over his incredible journey into the baking of the world's cities and the people he has met.
1x13 - Incredible Bakeries
July 16, 2016
Paul looks back over his incredible journey into the baking of the world's cities and the people he has met.