This is a mix between my great Aunt Pearl's recipe and another recipe I found online, so i mixed the recipes together to create my own. Thank you hubby Mike for the photography excellence!!

Making petit pain or French roll with the addition of raisins. It's an eggless bread that is crusty but still soft on the inside.

This recipe comes from my wife, who learned it from her father while growing up in France. Children love to help making the tarts which are traditionally served on Sunday afternoon during weekly family gatherings. Any seasonal fruit can be used.

I love these with vanilla yogurt and peaches inside. But they're equally delicious with syrup, or cinnamon & sugar, or almost anything else you can conceive of!Also amazing as savoury crèpes for dinner, but you'll want to leave the sugar and vanilla out then, and maybe throw some herbs in instead, depending on what your intend to have as fillings.

This tart recipe uses fig syrup.Whenever I make this syrup, I crave this pie. Usually I use butter, but I replaced it with margarine this time. Use the same quantity as butter.You can also make the filling in a food processor. In this case, first make the tart crust, then make the filling. You won't need to clean the food processor in between. Recipe by OBU

It is a wish from my husband. I tried to learn and read a lots about brioche. Finally I decided to use Mr. Bruno recipe with some modification of technique.Walla, I made my first brioche and taste the first time too. It has super soft and light crumbs.

This is a goody you can bye in any good bakery in Belgium. Here in Antwerp we call it "Astridje". It is the most popular of all. It is a sort of pavlova, I think you call it.It is the first time I am making them. Simpler than I tought.I is a treath for a friends birthday.Normally it is made with vanilla and kirsch but i made it with Coffee and Cointreau

When I was a kid, my mom cooked us this recipe often, especially in summer, with fresh vegetables. #french

I'm not a huge fan of rice flour but it was all the shop had and I was forced to take it. In these bagettes it doesn't matter so much as it's not a sandwich bread and you're going to toast the slices anyway, but we thoroughly enjoyed it slathered in delicious homemade garlic butter! Note - if using a premixed flour blend such as Bobs Redmill or Doves Farm, use the total in grams of the 3 flours added together rsther than cup measurements - 708g

A classic French recipe dating back to the 1900s, this rustic apple tart boasts a buttery caramelized apple center that pairs perfectly with vanilla ice cream.

Pain perdu is a French dessert. It's really good and easy to make. We used to make it back home in my country Côte d'Ivoire. We eat a lot of French meal in my country due to the fact that we were colonized by the French in the past. Hope you will enjoy it! Bon appetit