C'est Sucré

We've had three boulangerie days in a row. Aside from it being way too hot in the bread baking lab, I really do enjoy these days since I...

Its nearing the end of cepe mushroom season here. Cepes are the French name for a variety of mushrooms akin to porcini. Cepes are also known...

What a whirly dervish of a weekend. It's been busy, but fun and I'm feeling slightly guilty for not posting lately. Friday we had an...

I feel like I'm in a perpetual state of playing catch-up with my blog posts. I think it's because we bake so many things each day an...

So today we made conversations and Paris brests, which are two traditional French pastries. The former is made with puff pastry and the latt...

As I'm typing up this blog post with a cup of tea at hand and a dozen eclairs in the fridge, I know there's no possible way I could ...

I have warm memories of pain au chocolat, known as a chocolate croissant to most. My mom used to always buy them for me as a child from the ...

I'm loving the loaves.. but loathing the lethargy with lumbering to lab before its light out. Okay, I know a baguette isn't quite a ...