Slicing up dough with a pizza cutter makes short work of the shaping phase of a batch of sourdough. While making grissini for the book launch, imagined how the cutter might be useful for other recipes. Originally thought these breakfast grissini would make fantastic dippers for soft boiled eggs, but they were just fine on their own. Oiled the workbench and stretched a batch of breakfast scroll dough into a rectangle roughly 25 by 40 centimetres and about 1 centimetre thick; did not want to roll it and squeeze out the air pockets. Squirted barbeque sauce in a scribbly pattern over half of the oblong, and scattered over four finely chopped and crisped bacon rashers. Folded one half of the dough over the other (making a 20 by 25 centimetre rectangle). Patted some poppy seeds onto the surface of the dough, then cut it into 1.5 centimetre strips. Twisted each strip while arranging them on paper-lined trays, and rested the grissini for about 30 minutes. Baked at 200°C for 15 minutes, rolled each stick over, sprinkled each with some finely grated parmesan, then baked for a further 10 minutes.