Le Bon Pastry

Spiced Pear & Caramel Tart

• Bosc Pears (3 or 4 ripe)
• Pure Maple Syrup
• Brown Sugar
• Water
• Black Peppercorn
• 1/2 clove (1 clove split)
• Sage cinnamon
• Cardamom

Some people like apple pie, I prefer pears in my pie. I made these a while ago with a twisted crust, and they were scrumptious. This was a quick version adding a bit more spice and warmth to the fruit when I cooked it down. I added some spice to the crust as well for a little flair. For this second batch, I drizzled some homemade caramel sauce over the pear filling and put it back in the oven for a bit; that's where the tuile came from. I love it when the sugars make a nice sweet crust, too! Of course I had to serve it on my vintage French porcelain plates to make myself feel special! C'est comme chez soi! 😊🤗

I've been taking a break from the baking for business, trying to find my purpose and the joy in it again. It is a process, and some days, I do more than on others. I have challenged myself to make the things I am afraid of being bad at to grow in my faith and courage and to increase my technical skills.

Croissants - Attempt 1, A 3- day Feat

#홈베이킹 #빵맛집

My sister is my "trusted advisor" and food soulmate.
Whenever I don't know something about food, I ask her first. I talk through most, if not all, of my ideas with her. Although we have almost completely different approaches to food and she would not do most of what I would, she is the person I know I can always "razzle and dazzle" with about food. (I know that is the incorrect usage, but that is what I say to her when I want to chat and ideate about food... "Let's razzle dazzle!" 😁😅)

So after literally thousands of video calls and years of show and tell, countless descriptions of dishes, recipes, and beyond, she and her son sat in my home at my table.
She was finally able to cross my threshold, see my home. I was finally able to give them the Le Bon Pastry Brunch Experience, at least in part!
She and my (not so wittle anymore) wittle boi were able to taste my biscuits, the way I make them in my element.
She was able to experience my creativity and the story of my food in person. What a pleasure it was.