A Simple Pleasure, Done Well

What I love about Pain Perdu is that it's simple, but also indulgent. There are so many things to love - the bubbling and sizzling of the butter when it hits the pan, the way the brioche turns from wet with the sugar and egg mixture to a beautiful golden brown. Then it's rolled in sugar and cinnamon, which gives it a delicate crunchy extra, while staying beautifully soft in the centre.

Topped with crème fraîche, warm vibrant macerated blueberries, then chopped pistachios - this combination for me is it. It's got everything: warm and cold, soft and crunchy, creamy sweet and sharp.

The First Taste I Never Forgot

The first time I tried Pain Perdu, it was one of those moments that just stayed with me. Something about that golden crust and soft middle - it felt comforting but special. Like it was made to be savoured.

The Day it Hit the Menu

The first time I made it for the cafè, I was in my element. One of the most satisfying parts of cooking professionally is testing and trying new dishes. And let's be honest - when it's sweet, it's the best job in the kitchen.

It went straight on the menu, and it was very popular. That reaction is one of the best feelings: watching something you've created bring joy to someone else's plate.

Baking as a Ritual, Not a Rush

This Easter has got me thinking of new flavours and recipes, and dreaming up ideas for my new baking subscription - launching very soon! The whole idea is to create a monthly ritual, one that encourages you to slow down, enjoy the process, and reconnect with the joy of something homemade. Mindfulness in the kitchen. A little moment just for you.

The Pain Perdu Series Begins

I've started a Pain Perdu series on instagram, using the humble slice of brioche as the base and playing with different seasonal takes. I have a few twists on classics coming soon and I can't wait to share them with you.

Another one of my favourites is inspired by a dessert I made while training at Flynn's. We'd toast a thick slice of homemade brioche, then top it with half a poached pear caramelised in butter and sugar until it turned sticky and golden. It was finished with a roasted hazelnut caramel spooned over the top and served with a scoop of homemade caramel ice cream - absolutely gorgeous.

That memory has stayed with me, so I've brought it into this series in my own way. Still simple, still indulgent, still about letting the ingredients shine.

What's Coming Next

This is just the beginning of the Pain Perdu series- and if you love the idea of slowing down and baking with intention, my monthly subscription will be launching very soon! and I can’t wait to share more flavours, stories, and rituals with you.

Until then, here's to golden edges, soft centres, and the joy of something homemade.

.