In this section, we'll examine baking aboard, from savoury to sweet. Amounts and ratios are important, often critical in baking, and I use standard metric measurements in the recipes. Here are tables for conversion to other common systems.

I've included a few images to entice.

No-knead bread with dried fruit and nuts.

Empandas.

Bagels.

Fast quiche.

Double-crusted quiche.

Baguettes and other plain bread loaves.

Oven-size pizzas, focaccia and flatbread to cut and serve for sailing lunches during passages.

Banana bread.

Potato bread.

Muffins.

Biscotti.