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Once it’s done, we’ll be ready to to turn the oven on and fill baking trays with cakes!

11 Comments

  • Bénédicte Malecki
    July 1, 2012 at 4:18 PM

    Inscription newsletter

    Reply
  • ashfa
    July 27, 2012 at 3:42 AM

    hi.

    Reply
  • Madhu
    July 30, 2012 at 5:12 AM

    turning the oven on……:-)

    Reply
  • pat pilgrim
    August 19, 2012 at 2:44 PM

    what is Sriracha ?

    Reply
  • Laura
    November 14, 2013 at 10:46 AM

    Nice to join us 😀 i’m following this blog and i’m just in love 😉
    Thank you for everything !

    Reply
  • camillebpretty
    May 2, 2016 at 2:41 AM

    I would love to see eclusive recipes in the newsletter but, most importantly, I think I would like to have some of the traditional pastry techniques/ingredients explained. (ex: what’s the role of sugar in pastry making? When can you replace it and when do you absolutely need it? etc…) Essentially, things that will make me better at creating/adapting my own recipes. 🙂 Beautiful blog, I love it!

    Reply
  • Steve
    May 2, 2016 at 11:34 PM

    How often: once a month at most; otherwise it feels invasive. 3-4 times a year is fine, too! No rush, if the content is good.
    Content: studies. I love the idea of going through something thoroughly, teaching us the secrets to it. Something more exclusive and valuable than ‘just’ a recipe as is found all over the Internet. I absolutely love foodpairing’s newsletter (the only one I’m subscribed to) because it teaches me things I didn’t know about ingredients. Since you have such a good knowledge of Swedish food and ingredients, it would be great to teach us that, as Nordic cuisine seems quite unique and elusive to people who don’t live there. I discovered cardamom in Stockholm (in a variant of the cinnamon buns) and have since made absolutely amazing things with it, but I’m sure there are many pairings that I don’t know about yet. Stories about the relationship between food and culture are also very interesting of course 🙂

    Reply
  • Faith McLellan
    May 3, 2016 at 3:24 PM

    I’m ok with any frequency from a week to a month or whenever. I’m just getting so many good newsletters these days, I know you would do an amazing one! The New York Times cooking one, which comes out once a week, I think, is amazing.

    Reply
  • valentina
    May 3, 2016 at 9:55 PM

    Hello Fanny:)
    What I appreciate the most of your blog is the fact that you share your experiments about pastry technique, with pictures of different results, and simple explanations. And of course swedish recipes… I lived for a while in Oslo, and I loved their kanelbullar!
    Valentina

    Reply
  • Silvia
    May 4, 2016 at 2:24 PM

    Ciao Fanny!
    Here since foodbeam, I have learned a lot (really a lot) from you. But is not just that, your writing is more like poetry yet your explanations and recipes are thorough and scientific, a rare combination.
    Last week I did the fromage blanc cake with greek yogurt, I also did my own vanilla sugar and it was so much fun. The cake was so reassuring in its simplicity. Today I will make your grand-mère’s chocolate cake.
    The newsletter…an exclusive content sounds really exciting but also more of your drawings and gifs about techniques and basics (learned how to make pâte sucrée with you). Also more about nordic culinary traditions. Once a month sounds nice or maybe twice:)
    Silvia

    Reply
  • siegalpaula
    May 6, 2016 at 2:57 AM

    I’d like to see more rare foods

    Reply

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