Dispatches from Le Cordon Bleu Paris
About Caroline
Caroline is a food writer and pastry student at Le Cordon Bleu, Paris. She was previously Chief of Staff at the climate magazine Grist. She wrote and produced The Sustainable Baker podcast, and co-authored a book on sustainable steak.
Sustainable Baking Recipes
Recipes from The Sustainable Baker podcast
Honey Oat Pan Loaf (Episode 7)
Can we make sandwiches worthy of the moniker "the best thing since sliced bread?" This recipe answers that question – deliciously.
White Wheat Cake (Episode 6)
Regional mills are making our flour more resilient – and our cakes and bread tastier! Try this recipe for a White Wheat Cake.
Kernza Bread (Episode 5)
We may need new grains because of climate change – here's a delicious, perennial recipe for our bread future.
Sourdough Vegan Crazy Cake (Episode 4)
A major contributor to climate change happens right in our kitchen: food waste. But we have a recipe idea to help solve it!
Vegan Oreo Cruffins (Episode 3)
Do we need to bake plant-based for the climate? And a recipe from pastry chef Juan Gutierrez for vegan oreo cruffins!
Vanilla Pastry Cream (Episode 2)
How to enjoy vanilla sustainably and deliciously – including a recipe from Baker Said M'Dahoma.
Climate Disaster Cake (Episode 1)
What if climate change ushered in a world of permanent cake flops? Do you dare to taste the result?
Dispatch from Superior Pastry