Tarte Tropézienne, also known as “La Tarte de Saint-Tropez”, is a famous French dessert pastry. It was created in 1955 by Polish confectioner Alexandre Micka, a pâtisserie owner in Saint-Tropez, where he moved shortly after the war. Micka adapted his grandmother’s
Sweet buns with chocolate chips. Fluffy, shiny, perfect with warm milk. Delicious when they’re just out the oven and still warm. Great for a breakfast :).
In Poland, pączki are eaten on Fat Thursday (Tłusty Czwartek) in February to mark the last Thursday before Lent fasting begins. Pączki are made from especially rich dough containing a lot of eggs, butter, sugar, yeast and milk. Traditionally, they are filled
Summer is only complete with these buns. This is one of my favourite recipes for sweet Polish jagodzianki. Of course, they would be perfect with wild blueberries, but I had to settle for shop-bought blueberries… It didn’t take long to look for this recipe because