It all started with a croissant. A real French croissant from a pâtisserie in Paris that started this obsession I have with baking. Whatever “croissants” I’d had in Canada never had the same effect. I’ve always enjoyed baking, but it wasn’t until I moved to France that it turned into something a little more than just an occasional pastime. Naturally, with my growing interest in baking, I wanted to know how I could make croissants myself. This would be absolutely necessary for my eventual return to Canada, where I would no longer have a zillion French pâtisseries in close proximity, with croissants just waiting to be eaten (by me.) Croisssants were my downfall in France. Many go for the wine, cheese, and bread, but not me. Croissants all the way. Don’t even think about offering me a pain au chocolat instead.
In my last post, I talked a bit about pâte feuilletée and how it really deserved a post of its own. Here it is (it’s a long one…)
One of my favourite French traditions is the celebration of Epiphany. I have vague memories of celebrating this holiday as a child at my French immersion school; however, in the areas of Canada where English is the predominant language, the Epiphany-associated dessert, Galette des Rois, is not well-known. As a result, I ended up forgetting about this dessert and the fun tradition that goes along with it , that is, until I moved to France.