making French pastry fun and accessible, a le cordon bleu paris pastry chef in Versailles
I made these six years ago for Francois using leftover croissant dough, a bit of luck, and a touch of creativity. My oven was the size of a microwave and the door didn’t stay shut. But, they worked and I think I stole Francois’ heart…
With the pandemic and writing a cookbook, well things were kinda against me in the whole staying fit area đ For an extra helping hand, I started seeing a nutritionist to make little tweaks and help with my sugary urges hehe – not get rid…
These are divine….! Perfect for breakfast and were made on a whim, a quarantine-let’s-bake whim! These are one of Francois’ favorite things to get from a boulangerie for breakfast, and for him a sort of test of how good the bakery is (along with a…
I received a very special book in the mail last week: a cookbook from New Zealand! Last summer I met the author, Penny Webster, at Chateau de Gudanes during the Cooking in the Cuisine workshop, and we instantly connected talking about food and this beautiful…
It’s two sweet potato recipes in a row! This one because of an amazing breakfast in Kansas City I had last weekend and the fresh eggs and mushrooms I got from the market yesterday. This recipe is for one lucky person for breakfast, lunch, or dinner-…
One of the things I love about summer is berries! Especially blueberries-myrtilles in French. I even bought two blueberry bushes two years ago in hopes of having bushels of blueberries on my doorstep. Apparently they are pretty finicky. After producing a grand total of 10…