I've always – especially since returning from a trip to Paris last summer – loved French baked goods. I mean, who doesn't right. The french seem to understand that life without carbs simply isn't the way to eat, and I can appreciate that. The hard part about French baking in small-city North Dakota is finding the quality of ingredients on which a pâtissier would never skimp.
As the weather slowly starts to turn colder, I'm going to return to the kitchen and try my hand at croissants, baguettes and brioche. So please share some tips and recipes, as well as ideas for getting my pantry up to snuff.
Meanwhile, feast your eyes upon these French delights: