In the USA, you may stumble upon what is dubbed crêpes. In reality, they resemble more a thinner than usual pancake, onto which sugar in all of it’s forms are piled than a real crêpe. I believe that even Ihop has “crêpes” on their menu, …

This last week has been so nice weather-wise. The trees are getting greener, we can finally go outside again without coats and my birks made their 2020 debut! We are still in confinement, so I’ve been puttering around the house finally working through those to-do …

Welcome to my very first choux pastry post! I don’t know why I haven’t gotten around to writing one before. It is one of the most versatile dough in French pastry. Someone somewhere, I can’t remember where, called it the Madonna of dough and it …

Apple Tart, or tarte aux pommes, is one of the most popular french tarts. It’s up there with lemon meringue tart and just as easy to put together. This apple tart is one of my favorites and a much lighter version than it’s American counterpart. …

When I was a kid, my grandma loved to take us to Shari’s Cafe & Pie. I remember being fascinated by the pie display case. You know the ones that were lit up and rotated, showing off all of their options. So why exactly am …

Flan. Being American, the only type of flan that I ever came across before moving to France was Mexican flan. You know the jiggly, yellow stuff with the caramel (I think) on the top, sitting in its own liquids… Bleck. To be honest, I am …

As a pastry student, crème pâtissière or pastry cream is one of the most important elements that you learn. It is the base of so many different recipes! You’ll need it for a lot of tarts, cream fillings for eclairs, crème mousseline, for fraisiers, etc …

Last Friday, I got an email confirming my registration for the CAP Pâtissier exam. Part of me was thrilled they didn’t need any additional documents for my enrollment. However the other part of me started to stress like crazy. They provided us with the exam …

Show of hands, who loves caramel? Okay, so let me tell you a funny story. When I was a kid, I hated caramel. I saw nothing appealing about that overly sugar candy that got stuck in my teeth or the drizzle that was often mixing …

Snickerdoodles. Those delicate sugar cookies that are rolled in cinnamon sugar. The recipe that generally stays in the back of our recipe files until the holidays roll around & then graces our tables at every gathering… Honestly, I have a hard time around the holiday …

Hello my lovelies! It’s been a moment since I’ve posted and not because I didn’t want to. This last month has been quite hectic! Mr. Hubby’s birthday was at the beginning of the month, so I was studying-up on how to make his birthday cake …

Carrot cake generally makes it’s yearly debut in the spring around Easter, but paired with this fabulous Italian meringue cream cheese buttercream, it is guaranteed to be a crowd-pleaser all year long! As mentioned on my social media, I’m starting to get my ducks in …

The leaves are changing colors, the weather is cooling off and I’m finding myself staying home all bundled up, more often than not. Back home in the States, fall means pumpkin patches, corn mazes, steaming cup of mulled apple cider etc. However in France, nothing …

To those who know me, it is fairly common knowledge that I love to be in the kitchen, whipping up something. Cakes, cookies, comfort food, exotic dinners, you name it. I have been playing with the idea of starting a food blog for quite sometime, …