About this newsletter
Consider this space a little sample of my current and, hopefully, upcoming book.
What would this account be if it was a place? It would be a 'being built' sort-of a place. We've got a roof, there's coffee being made in a mokka on a decent camping burner, we've got marble slabs for tables and would love for people to come say hi and share their stories about baked goods and memories and join in on a workshop.
Why Belgian baking?
Those who know already know that Belgian baking is world-class. Those who don’t know will find out.
Isn’t the standard French patisserie? Tsss, how dare you even suggest such a thing. Belgian patisserie has truly taken everything from the countries it’s been a part of in the past, made it its own and made it 10 times better. Any Belgian baker, pastry chef and chocolatier prides themselves on the perfect execution of their craft.
Anything that isn’t quite perfect just doesn’t make the grade or the shopfloor.
This is a seasonal newsletter, much like a Belgian bakery, if it’s gone, it’s gone and you’ll just have to wait until it’s available again. No bribing the baker for an extra tart! Once we’re ‘sold out’, that’s it until the next batches roll out of the oven.
About Sarah
Sarah’s been baking and cooking things up in the kitchen since she was little. She’ a trained pastry chef and chocolatier from Belgium who lives in the UK.
She used to run a shop making and selling Belgian chocolates and confectionery. She made and sold Belgian classics that would sell out every time a collection was launched. Since then she’s been writing, publishing her first book late last year.
She’s hoping to write about Belgian baking, food and traditions and maybe some general tips and tricks maybe as well.
She’s also hoping to share seasonal recipes; those would be for paid subscribers as they include all her tips and knowledge to be able to bake perfect patisserie at home.
Just like you’d find in a Belgian bakery.
Her first book features recipes and techniques from the shop, including half a chapter just on working with chocolate and making traditional hollow chocolate figures, as well as classic Belgian holiday season favourites like speculaas, think biscoff, stollen, lebkuchen and madeline cakes.
She’s not on most social media so if you want to stay in touch and join in with all this baking, you can subscribe to get her emails.
You can find some of her articles and recipes on Dutch foodie platform Homemadechefs and her first book on Amazon or Barnes and Noble if you are reading this from the US.
Photo credit
All photos by Sarah herself, Karolina Grabowska and various photographers on Unsplash and Pexels.