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The End of Intermediate Pastry, and the Key Lime Story

The End of Intermediate Pastry (And the Key Lime Story) I can’t believe it, but somehow I just finished Intermediate Pastry at Le Cordon Bleu Paris! I’m about to be a Superior student, one of those white-clad people roaming the institute cradling 2-foot-tall sugar sculptures and 3D chocolate masterpieces they’ve just made in class. (Me?…

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How to Navigate Paris Bakeries Like a Pro

How to Navigate Paris Bakeries Like a Pro If you’re visiting Paris for the first time in a while (or ever), the simplest of shopping can be intimidating. Small spaces, curt salespeople, and a different language? It’s enough to keep me – and maybe you – curled up on your Airbnb bed sometimes. But venture out…

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Key Lime Pie: WWFD (What Would the French Do?)

Key Lime Pie: WWFD (What Would the French Do)? (Jan. 30) I really thought I’d be spending my January developing vegan and sustainable baking recipes, but that’s on hold for the moment. Because all I have time to make right now is tarts!! Our Intermediate Pastry final exam is in March, for which we’ll be…

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Nougat Noir, the Surprisingly Vegan French Confection

This predecessor to nougat de Montélimar is also a more climate-friendly alternative. It’s vegan!

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Vegan Bourbon Bars

These bourbon bars are my family’s classic Christmas dessert – so I can veganized them!

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Rosemary Caramelized Almonds

A perfect, sweet-savory last-minute holiday gift for friends and neighbors.

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Sabotage in Paris, Part Two

Who knew one little centime could wreak so much havoc? (And other stories from disgruntled downstairs neighbors in Paris.)

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Thanksgiving and sabotage in Paris

11/28: Thanksgiving and Sabotage in Paris I’m going to show you two photos that sum up my most recent week in Paris. On the left, I’ve got a cranberry rosé spritzer in hand, surrounded by new friends celebrating an unconventional but undeniably chic Thanksgiving in the sixth arrondissement. On the right, I’m lugging a two-gallon…

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Kitchen Store Heaven & Vegan Madeleines

Kitchen store misadventures, the history of Les Halles, and vegan madeleines I’ll have to make 100 times to get my money’s worth (for reasons you’ll understand…). Thank goodness they’re tasty.

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