Breakfast

Known as “carrés aux fraises”, these strawberry oat bars belong to the long list of baked goods the French love to whip up in the Spring. They yield a tangy homemade filling made of fresh strawberries sandwiched between a crisp and buttery oat crumble. This is a delicious hand-held treat to be served for dessert or packed up to enjoy at a sunny picnic.  

January in France is the month of the King’s Galette, or if you are in Provence, the King’s Brioche. This sweet, crown-shaped citrus-flavored brioche is adorned with candied fruits and traditionally enjoyed the first few weeks of the year to help celebrate the Epiphany. This bakery staple is easy to recreate at home, and I’m sure you’ll enjoy the fun tradition that comes along with it!

Almond Croissants are a classic French bakery pastry, and a surprisingly easy one to recreate at home as well! Day-old croissants filled with almond cream and topped with syrup and shaved almonds, yields a warm and flaky pastry that’s oozing with big almond flavor. You only need 25 minutes to make these freshly-baked almond croissants, that look and taste worthy of a French bakery!

This simple, no-waste apple jelly recipe uses whole apples – cores and peels included – to make a sweet, juicy tasting and colorfully translucent preserve. Enjoy it as a spread for breakfast, to glaze your roasts or serve it on a cheese platter. It also makes a great Holiday favor when visiting friends and family!

3 steps, 3 ingredients and 30 minutes is all you need for this easy and delicious strawberry jam (no pectin added). This is my go-to recipe, which I love to make at the peak of strawberry season when this fruit is at its ripest. This jam is smooth, spreadable, and simply lets the strawberries shine.  A great small-batch recipe for first timers or any home cook to add to their repertoire.

A staple food in France, French toast is named “Pain perdu” which translates literally to lost bread, reflecting the use of stale bread so it doesn’t get “lost”.  These slices of breads dunked in an eggy mixture and toasted in a pan are comforting, sweet and tender – and a breeze to make at home. ‘Pain Perdu” also embodies the high status granted to bread in France and the utmost importance of not wasting it.

“Chouquettes” are ubiquitous afternoon snacks in France. These bite sized choux pastry puffs topped with crisp pearl sugar, can be found in virtually every bakery at any time of the day, and are handed to you by the dozen in paper bags. Chouquettes are also a fun treat to make at home. They’re easy, quick and require only staple ingredients… and they’ll disappear fast! 

Always a front-runner to garnish crêpes or for being smeared over sliced baguettes, Hazelnut Chocolate Spread is a definite star of the French breakfast table. Perfectly creamy, but less sweet and more robust in hazelnut flavor than most store-bought brands, this homemade hazelnut chocolate spread recipe focuses on two star ingredients – roasted hazelnuts and milk chocolate – for a taste and texture that’s as addictive as can be.

After a festive or comforting meal, a fruit salad is always a welcome ending on a lighter and more refreshing note – even in the Winter! This Winter Fruit Salad plays with in-season fruits: pears, apples, clementines, kiwis and pomegranate seeds. This is a colorful, vitamin-packed mix of sweet flavors and crisp textures, that looks as beautiful as it tastes.

Rye flour, a good amount of honey and a unique spice blend are the key components of a great Classic French Spiced Bread – also known as Pain d’Épices. This cross between a cake and a bread is a holiday staple in France. It can be found on most Christmas market stalls, sold in big slabs. It is also a favorite to make amongst home bakers as it is a really simple recipe that makes the house smell wonderful. This is a perfect crowd pleaser for the Holidays.