I’ll be left with cinnamon croissants


I guess like all good things, Sundays have to come to an end too. Today was a good Sunday. We went to bed late enough to wake up mid-morning. Crumpets happened. I might have eaten two with homemade raspberry jam from last summer. And we braved the rain – the mostest perfect excuse for a […]

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La rhubarbe


I remember the rhubarb my grand-père used to grow in the garden. It was thick and green; and would be turned into jar-after-jar of compote which my grand-mère always kept in that little cupboard in the garage. On top of my grand-père’s tools, always neatly organised. One day, I’ll show you that garage. We would […]

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Oops #4 – Le cake au chocolat


I’ve been going through my pictures. There is this chocolate loaf cake. And really, it’s been haunting me. I made it at my grand-mère‘s house. Back on the twenty-third of march 2008, at 12:38, or so says the EXIF data. Now if only it would tell me which recipe I used. Because no matter how […]

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Bonjour février


[Hello February] I’ve been catching up on blogs lately. A thing I hadn’t done in a while, and a thing I’ve missed doing. I’ve found some new treasures that will forever remain in my rss feeds. And I’ve read through old favourites, not unlike love letters from my early teen. Aside from that, well, it’s […]

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J’avais oublié – Kanelbulle


[I had forgotten – Cinnamon buns] I had forgotten about the smell of bonfires and forests; coffee made in a cast-iron pot, with as much water as we put ground beans. I had forgotten how blueberries taint your hands; and your lips. And how small they are meant to be. I had forgotten how it […]

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Rêveries – Riz au lait à la vanille et plus

riz au lait

[Daydreams – Vanilla riz au lait and more] It’s ten am. The wind is howling through the windowsill. And the rain battering against the glass. Yes, I’ve told you before, it’s my favourite kind of music. But right now, it’s been going on for so long that I’ve forgotten the words to this permanent darkness. […]

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Not just a Sunday afternoon

sunday morning

I could have turned this into a follow-up of a favourite feature: how to become a pastry chef? – the days off. But I guess you somehow get it. As a chef, days off are unusual enough. And when they happen, so does a concentrate of life. Sleep, eat, drink, be merry. Fall in love […]

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