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French market inspiration and a classic masterpiece.
Baguette and fougasse, paired with tomato and Camembert bruschetta.
Savoury galette and traditional French desserts.
Reimagining the savoury galette and making madeleines.
Showcasing Chelsea buns and chocolate truffles.
Visiting a 300-year-old flour mill in Léon to make choux pastry eclairs.
Almond croissants inspired by local artisans.
Final episode featuring crêpes suzette and fresh market produce.
