Recipe for 3 medium baguettes:

First phase:

• 15g fresh yeast
• 115 cl water
• 115g flour
• 1 table spoon of sugar

Mix all ingredients during 5 minutes and let the dough rest 30 minutes. At that point, you should be able to see bubbles and a kind of foam forming.

Second phase:

• 115cl water
• 255g flour
• 1 tea spoon of salt

Mix all the ingredients with the dough from the first phase. Form 3 medium baguettes of 2,5 cm wide and 30 cm long. Prepare an oven tray, cover the bound with some baking paper and place your baguettes. Remember to cover your baguettes with a rag to avoid them getting dry and let the baguettes growing for one hour.

Warm up oven to 250°c.

Then throw some water from a glass inside the oven so when we introduce the baguettes in the oven, a special chemical reaction between the bread flour and the water will happen, resulting in making the crust more crunchy.

Pencil the baguette with water and make 2 deep diagonal slahes on each baguette.

Place the tray with the baguettes in the oven and cook for 12 minutes. Finally take the baguettes out and let the baguettes cool down for one hour before eating.

Being born in Brittany where pancake(crêpe) is one of our famous speciality, I could not wait any longer before writting this post and reveal the secret for making the best pancake dough.

Recipe for around 20-24 pancakes:

• 225g flour
• 3/4 table spoon of sugar
• 1 pinch of salt
• 3 eggs
• 4 dl milk
• 1/2 dl cream 13%
• 2-3 table spoon of butter

Whip flour, sugar, salt, eggs and half of the milk together. Add the rest of the milk and the cream step by step and continue whipping until all ingredients are well mixed.

Let the dough rest 20 minutes then add the 2-3 spoon of butter. Warm a pan at medium-hot heat. Cover the pan with a little bit butter using a kitchen paper and cook thin pancakes both sides.

Have a look at our pancakes served with vanilla ice cream and fresh strawberries

To realize the perfect pizza dough, you need to prepare the dough in two phases. The recipe that we are posting today is suitable for 4 medium pizzas.

1st phase:

• 15g fresh yeast
• 125 cl. Water
• 150g durum flour

Disolve the yeast in the water and mix it with the durum flour until all ingredients are well mixed. Let it rest 30 minutes before starting the second phase.

2nd phase:

• 1 tea spoon of salt
• 4 table spoon olive oil
• 2 table spoon of milk
• 250 cl. water


• 500g white flour

Mix well all ingredients together with the dough prepared during the first recipe stage and let it rest 1 hour.

Divide the dough in 4 and follow the instructions from one of our pizza recipe

The galette is a famous dish from Britanny that is typically eaten in restaurant called crêperie or in familly together with Cider. The Galette is the salty version of the pancake, that you will usually prepare with ham, cheese, onion, bacon, salmon.

Recipe for 8-10 galettes:

• 250g of buckwheat flour
• 2 eggs
• 1 tablespoon of vegetable oil
• 1/2 teaspoon salt
• 1/2 liter of water

Put the flour in a bowl, add oil, beaten eggs and salt. Whip the dough and add progressively the water. Beat vigorously for 3 minutes to obtain a smooth paste without lumps. Let the dough rest for 2 hours, covered with a rag. Then oil the pan using a kithen paper, and cook the two sides of the pancake on a hot pan.

Recipe of a sweet dough that is best used for making the bound of tarts (25 cm diameter).

• 125g butter cut in small pieces
• 60g powder sugar (through sieve)
• 1 egg
• 315g flour
• 1/8 table spoon baking powder

Mix the sugar and the butter in a bowl with an electric hand mixer. Whip the dough around 3 minutes at low speed until the dough becomes smooth.

Add the egg and whip until the dough becomes creamy.

With a gum spatula, insert the flour and the baking powder, then whip at low speed with the electric hand mixer 2-3 minutes until the dough get togehter.

Form the dough into a ball, pack it in a plastic bag and let it stay in the fridge 2 hours.

Take the dough out from the fridge, let it be in the room temperatur for 5 minutes. Then place the dough on a flat surface, and use a rolling pin to form a circle, which is big enough to cover the entire tart form. Dont forget to use a spoon of butter to cover all the inside of the tart form, so you make sure that your dough will not stick to the form after cooking.

Finally place the dough inside the tart form, follow the rest of the instructions from the diffrent dessert recipes.

Our first impression was that this recipe is more simple than firstly expected. It is also interesting to note that Naans bread are actually cooked directly on the pan which was also a surprise to us. We were interested to experiment cooking the dough in the oven but results were disappointing. We recommend therefore to only cook Naans bread on the pan, as this method makes the naan bread softer and bigger.