Breads & Brioches

  • Classic French Butter Brioche (Brioche Pur Beurre)

    by Audrey

    Nothing screams a French breakfast like a classic Brioche on the table. But not just any brioche… If you ask me, it has to be a Classic French Butter Brioche – known in French as “Brioche pur Beurre”. This French bakery staple is a soft bread that is light, pillowy and enriched with lots of butter to create a taste and texture that is uniquely rich. Unlike other French brioches that can include milk or cream to create an unctuous crumb, this brioche – as its name suggests – is…

  • Overnight No-knead Bread

    by Audrey

    If you’re a first-time bread-baker, this recipe is for you. This Overnight No-Knead Bread is a basic loaf that doesn’t require kneading nor does it include a sourdough starter. The yeast-base dough is simply stirred together and rests overnight on your counter top to slowly ferment, rise and develop flavors. Baked the next day in a sizzling skillet, the bread grows into a crusty bakery-style loaf with a flavorful airy crumb. Trust me, it will not disappoint!

  • French Bakery Beignets

    by Audrey

    Unfussy, sugary and fried. French Bakery Beignets are nothing like what you’d expect from French pastries, yet they are quintessentially French. These plump buttery pillows rolled in sugar and filled with jams are found on most bakery stalls in France and are kids’ favorites at the time of the “goûter” ( mid-afternoon snack). They are also very popular during street fairs and carnivals across the country. And like most French, I often cave in to the temptation of grabbing one whenever I hit a street festival in France.

  • Chestnut Cream Cake (Gâteau Ardéchois)

    by Audrey

    Known in French as the Gâteau Ardéchois, this Chestnut Cream Cake originates from the French Ardèche and is a Winter classic for French homebakers. Located in Southeastern France, the Ardèche is a department famous for its valleys, trails, lush forests and abundance of chestnuts. Chestnut purée, roasted chestnuts, candied chestnuts, chestnut cream… the local repertoire boasts a variety of chestnut-focused recipes, with this Chestnut Cream Cake being one of the most popular.  Made with homemade chestnut spread, this is a simple yet moist cake, with an incomparable taste and texture…

  • Ham Cheese and Olive Bread

    by Audrey

    The kick-off to patio season has to be celebrated with a great appetizer, right? Which is why today’s recipe is perfectly suited. This Ham, Olive and Cheese Bread is very popular in France, and a French aperitif favorite. Known in French as a “cake salé” (savory cake), you’ll often find this type of rustic bread/loaf served at friendly get-togethers or for pre-meal snacks and drinks in France. They come in all variations and are traditionally cut in thin slices or cubes for guests to pick at, while mingling before dinner.…

  • Orange Anise Sugared Easter Brioche (Mouna)

    by Audrey

    Making brioche for Easter morning is a dear French tradition that I follow religiously every year – even in Canada (although you’ll know that I am partial to brioche all year round). And for this year’s Easter holiday, I am excited to be sharing with you my recipe for this Orange and Anise Sugared Easter Brioche, also known as a “Mouna”. This plump and fragrant Mouna brioche hails from the Pied-Noir (“black-foot” in French) and Oran Cuisine, from Algeria. If you don’t know, Pied-Noirs was the name given to the…

  • King’s Brioche from Provence

    by Audrey

    January in France is the month of the King’s Galette. Or if you are in Provence, the King’s Brioche. The “Galette des Rois” in France is a dessert traditionally enjoyed on January 6th to celebrate the arrival of the Three Kings in Bethlehem. And with it, comes the tradition of drawing the king and queen: a tricket (called “la fève“) is hidden in the galette before baking, and the guest that finds it in their slice is declared king or queen and gets to wear a paper crown for the…

  • Classic French Croissants 101 Guide

    by Audrey

    Freshly-baked, deliciously flaky and buttery classic French Croissants, made from scratch in the comfort of your own kitchen… Could there be anything better? With their thin crisp layers, light chewy crumb and complex butter notes like no other, these iconic pastries are the star of all French breakfasts and likely one of the most sought after treats in the world. Likewise, making classic French Croissants at home from scratch, has a reputation for being a lengthy and intricate process, with a few too many steps and baking skills to own.…

  • One Day Classic French Croissants

    by Audrey

    This quick version of my Classic French Croissants recipe includes a few short cuts, takes only 7 hours to make (with extended inactive period of times) and still gives billowy, flaky, buttery croissants.   In comparison to my 2-Day version or 3-Day version, these croissants are more buttery, with smaller air bubbles inside and a satisfyingly chewy crumb. A great compromise if you don’t have two or three days to create the real deal! 

  • Two Day Classic French Croissants

    by Audrey

    This two-day version of my Classic French Croissant recipe is ideal for starting in the afternoon, to have freshly baked croissants the next morning. This recipe will give you 12 of these iconic French pastries, with a great flakiness, a satisfying bubbly crumb and lovely buttery notes. In comparison to my One-Day Classic French Croissants recipe, the crumb of these 2-day croissants is more aerated and offers lovely subtle butter notes. The three-day version of this recipe has more depth in taste and texture, but if you only have two…

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