The Pantry · Ingredients
Open the Pantry
Ingredients I use to rethink pastry.
FavoriteMa vie sans gluten
Extra-fine almond flour
Fine, fatty and naturally gluten-free — the flour that gives my healthy pastry its soft crumb.
env. 9,90 €
FavoriteAmanprana
Coconut sugar
An unrefined sugar with a warm caramel note — my direct swap for white sugar.
env. 7,50 €
Moulin de Colagne
Whole brown rice flour
My neutral, reliable base for gluten-free tart shells and shortbread.
env. 4,20 €
FavoriteMoulin des Dames
Buckwheat flour
Strong, rustic, gluten-free — a little goes a long way, and it changes everything.
env. 4,90 €
Oatly
Barista oat milk
The plant milk that behaves like dairy in crème pâtissière and ganache.
env. 2,90 €
Niulife
Light agave syrup
A liquid sweetener that keeps plant-based creams smooth and glossy.
env. 6,80 €
FavoriteValrhona
Dark chocolate 70%
A 70% couverture with real fruit and little sugar — the bar I temper, taste and bake with.
env. 5,40 €
Aduna
Raw cacao powder
Unroasted, deeply aromatic cacao — richer in taste than any supermarket cocoa.
env. 8,90 €
Aduna
Cacao nibs
Crunchy, unsweetened fragments of the bean — my answer to refined sugar decorations.
env. 7,20 €
FavoriteNutur
Almond butter
Stone-ground, single-ingredient almond butter — fat, protein and flavor in one spoon.
env. 11,90 €
Biofrancette
Chia & flax seeds
The two seeds that replace eggs in my vegan baking and hold my overnight bowls together.
env. 5,60 €
Ma vie sans gluten
Psyllium husk
The invisible binder that gives gluten-free doughs the flexibility gluten usually provides.
env. 8,40 €
- Favorite
Nutri-Bay
Almond-plant protein
A clean, short-ingredient-list protein that survives baking without turning chalky.
env. 24,90 €
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