PS. Not of the one thousand and six hundred pounds kind (dreams). More of the tilt my own lens in front of the sensor. And yet, it feels just right. … Read More
[Olive oil jelly] In autumn, with figs, a young brillat-savarin curd, and a warm sponge so full of vanilla seeds it’s almost grey. Perhaps, a few toasted and salted almonds for crunch.… Read More
I walked along the Thames. On the very firt morning of 2011. And saw a balloon floating along. And a French bakery. I drank lattes. Waiting for them to cool down, with… Read More
One day I will tell you why I’ve been so quiet this past month. Right now, it all gets down to my bed, a virus, a bottle of water, and way too… Read More
Hi, I'm Fanny. A French girl turned London pastry chef, not unlike a roller-coaster. I will draw on you and make cakes until dawn. I love acorns and many more things.
Made with in London