Food, Sweets, Weekly recipe

Tartelette citron


Tartelette citron FD Sylvie Li

Hi, hello spring!

Whew! What a week. I’m so glad it’s Easter, because that means four days off of school and that I can rest a bit. Read here: do errands, watch Downton Abbey, drink tea in bed and sleep. I also finally received the much anticipated Sprouted Kitchen: bowl + spoon cookbook two days ago and I’m in love. The photographs are gorgeous and the recipes are hearty, simple and so yummy. I made the Slivered Veggies and Soba Salad with Mapled Tofu for dinner and it’s a win. Food bowls are definitely the best. I can’t wait to try more recipes and share some with you.

So. About the amazing weather. It’s officially spring since two weeks or so, and it’s been a real dream (joking). Snow, more snow, sun, wind, rain, sun, snow, because why not. Oh whatever. But hopefully, this post is gonna cheer you up: it’s a reminder of the spring we’re all waiting for. I’m talking about that little bright citrus I love so much, lemon. I documented the making of Fous Desserts new lemon tart, and it’s so, so good. The balance between sour and sweet is perfect, you should seriously give it a go. My little photo essay is finally printed and the photos are now displayed in the bakery shop starting from today! Drop by to see it and buy some fresh croissants, your Easter chocolate and the lemon tart. 😉

Here’s to more sunshine.

Fous Desserts | 809, Laurier St E

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