Welcome to a monthly dose of inspiration from our studio straight to you. Within our team of 15 makers, there’s a fair amount of chat. We want to share what we’re talking about and what’s grabbed our attention. No selling, no jewellery talk, just things that make us smile. Here’s hoping they make you smile too.

Nat's pick for a soul-nourishing read. Why Am I Like This? is an insightful, heartwarming blend of self-reflection and encouragement, perfect for anyone who's ever felt overwhelmed or out of place. A comforting hug in book form (which, let's be honest, we all need at this time of year!)

With winter approaching, it's the perfect time to nurture new habits. This journal is low-commitment but impactful - just three questions in the morning, two at night. A simple way to set intentions and practice gratitude.

Devonians can explore Rosemoor's gardens aglow with festive lights, shimmering mirror balls, and beautiful illuminated trees! Be sure to peruse the Christmas Craft and Food Fair afterwards... Opens various evenings from 15 November; check the website for exact dates.

Helen's uncle made biscotti and we all went MAD for it in the Studio. The almond flavour in these twice-baked Italian biscuits was heavenly. Helen's Uncle's recipe below! 

Ingredients:
2 eggs
180g golden caster sugar
1 orange zested
250g plain flour
50g ground almonds
1 tsp baking powder
200g mixed nuts (pistachio, almonds & pecans etc) chopped
200g dried cranberries/cherries/mixed peel etc
Plain flour for dusting

1. Heat oven to 200c/180c fan, beat eggs with sugar until doubled in size.
2. Mix nuts, fruit, zest, ground almonds and baking powder into the flour and stir into the eggs and sugar until it forms a dough.
3. Tip onto floured surface and roll into two logs 5cm round, flatten a little and place onto baking paper or baking sheet and bake for 25-30 minutes or until golden and firm.
4. Remove from oven and allow to cool for 30 minutes then slice into 1.5cm wide pieces, place back onto baking sheet and bake for 7 minutes on each side. 

All timings are approx, so make sure you're checking in!

If desired, when cool, the biscotti can be dunked into chocolate (milk/dark/white) and left to set on baking paper.