Long time no see, my friends! It has been a while since my last post. I have been spending my time mostly with work – covid style of course. It seems like preparations for the next thing never ends. Don’t get me wrong, I am extremely grateful that our business is doing ok with everythingRead more
It has been a while since I posted here. It seems like after writing the book, I just subconsciously wanted to take a mental break from blogging about recipes. I think I finally came back 🙂 I wanted to do something different with hot cross buns this year. I was actually inspired by Jamie Oliver’s recipeRead more
This is one of my favourite pastries from French Pastry 101. I first made a similar tart in a French cooking class using plums, and fell in love with the beautiful flavours and textures of the dessert. The almond pear tart is a French classic, filled with almond frangipane, and topped with fresh or poached pears.Read more
It has been while since my last post as I have been working on a very exciting project – more to come. Meanwhile, I want to share a new cookbook by Marie Asselin, Simply Citrus. Marie is the blogger of Food Nouveau, and she lives in Quebec City, Canada. I first followed her on Instagram,Read more
This post has taken much longer to post! This year has been so crazy and has gone by ever so quick, what an unbelievable journey. Every holiday I write a post about cookies and it is here finally! I was inspired to make these cookies because of a beautiful five-spice powder that I bought fromRead more
I love toasted whole grains, it brings out their best flavours when making baked goods. I was very excited to receive a care package from Rogers Foods, a local grains company. I’ve always liked using Rogers flours, especially their whole rye flour and unbleached all-purpose flour. As a baker, I always bake with unbleached flourRead more
I have visited Paris in January twice, I was overwhelmed by the different versions of galette des rois available in almost every bakery I have been to. Galette des rois is traditionally served at Epiphany, January 6th. It is composed of two pieces of puff pastry baked with an almond filling, usually containing a “secret”Read more
