Macaron
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Raspberry ganache + Passion Fruit/Mango compote macarons I love macarons!  It illustrates the reasons why I decided to study Fren...
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Backstage of pastry classes
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The day to day of a pastry student  At INBP (my school) there are different kinds of trainings. The one I'm doing is the CAP ...
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Macro foodgraphy
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Pistachio dust, cacao shavings, sugar grains, pulpy raspberries, crusty dough, shiny glazes, chocolate decorations, multiple colors and...
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Framboisier
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Framboisier derives from framboise (raspberry) and designates the raspberry plant, but also the cake.  By the way, the same goes fo...
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CAP - The French pastry diploma
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The cherry on the cake (sorry for the easy joke :p) of this sabbatical will be the official status of French pastry cook through the di...
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The versatile Charlotte
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Charlotte is pure 'yumminess' ;) A ladyfingers (soft inside crispy outside biscuit), a cream (mousse or bavaroise), fruits (not ...
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Meet the author

Hi there! I'm Lucia Tahara, welcome to my blog!

I'm a Brazilian living in France since 2002 and working as a Business Developer at Google.

This blog is about my 5 months sabbatical to become a pastry cook at the 'Institut National de la Boulangerie Pâtisserie', one of the best French pastry schools in the world.

Recipes, tips, techniques, video tutorials, but also posts related to the sabbatical experience will populate this space little by little.

My favorite pastries

Saint honoré
Macaron (coming soon)
Fraisier (coming soon)


Tutorial videos

Crème pâtissière (pastry cream)
Millefeuille (assembly)
Pâte feuilletée (puff pastry)
Choux dough (coming soon)
Sweet pie dough (coming soon)
More to come...