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 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.