Posted on Friday, 30th August 2013 by Grace Massa Langlois

My mom stopped by for a visit the other day and she came bearing gifts, a basket overflowing with the most beautiful, plump and juicy blackberries from her garden. I wanted to make a sweet treat for mom highlighting the

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Blackberry Hand Pies displayed in a row on rectangle-shaped, white textured serving dish.
Posted by Grace Massa Langlois with 5 comments

Posted on Friday, 28th June 2013 by Grace Massa Langlois

The mere mention of the availability of fresh figs is enough to get my family rushing to the markets to get their hands on as many of the elusive treats as they can (they’re obsessed over figs). Fresh figs are

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Photo of Caramelized Fig, Raspberry and Crème Mousseline displayed on white cake stand.
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Posted on Friday, 26th October 2012 by Grace Massa Langlois

Viennoiserie is the term given to yeasted dough sweetened with sugar and enriched with butter and eggs. The two main classifications of Viennoiserie are laminated and non-laminated dough. Danish Pastries and Croissants fall in the laminated category whereas Brioche, Pan

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A photo of Cherry Danishes drizzled with icing cooling on a wire rack.
Posted by Grace Massa Langlois with 9 comments

Posted on Friday, 28th May 2010 by Grace Massa Langlois

What a week, I am so happy it’s coming to an end. I’ve had a difficult week, I needed something to get my mind off the elephant in the room, I decided to get myself back in the kitchen doing

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A close up photo of 3 lemon tassies on a mini yellow cake stand.
Posted by Grace Massa Langlois with 26 comments