[Hello May] So apparently, May started a week ago. I would love to say that I remember how beautiful the golden hour of the very fist day of the month; but the… Read more.
[Hello April] Last night, I might not have been there when the flap clock on my wall roared and clicked – just like the train-station departures board of my grand-mother’s village –… Read more.
I don’t really know where to start about my – our – recent getaway to Cornwall. I have seen landscapes so beautiful my eyes hurt. I have eaten food so delicious my… Read more.
Last night, I said goodbye to a kitchen. As I was cleaning, I realised it would be the very last time. And I just couldn’t bring myself to live the space that… Read more.
A couple of days ago when Stephanie thanked me not to be a food snob, I think she didn’t realise how right she was. The proof lies in the bowl of rice… Read more.
At times, we have no choice but remain quiet. Words seem bland. Words that can’t say how we feel. Right now, I’m looking forward. To plenty of things. But mostly, to see… Read more.
I wake up to darkness, sleepy faces, and cold winds. I go home to darkness, empty streets, and many thoughts. In between, there is flour. And sugar. And butter. Lots of each.… Read more.
[Tomorrow, already] Today, the city woke up as I was slowly falling asleep after a night made of flour, butter and water. Through the cab window, it felt like the time had… Read more.
[Six o’clock in the morning] This morning, too early for people to be awake and too late for party-bunnies to be asleep, the pavement seemed covered in snow. Glitters, cigarette ends and… Read more.
Hi, I'm Fanny. A French girl turned pastry chef - now in the north of Sweden, after six years in London - not unlike a roller-coaster over the Baltic Sea. I will draw on you and make cakes until dawn. I love acorns and many more things.
I wrote Paris Pastry Club, a collection of cakes, tarts, pastries and desserts. Find it here!
Order my book!
This book is a collection of little stories and many recipes that I've been making over and over. If you want a sneak-peek, have a look here, where I share some of them with you.
If you make some of my recipes, please show me. Either email me, or hashtag #parispastryclub on instagram or twitter.
Made with in Sweden