[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
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.