[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
When home means finally-untangled hair, the sound of waves that won’t quit our minds – oh and of the shower he’s into two-open-doors away while this song is playing on repeat, only… Read More
It’s hard to play favourite with vanilla. Tahitian vanilla (or for the geeks out there, and that includes me, Vanilla tahitensis) is a bit of a outsider – considered its the only… 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