Patisserie Diaries: how to host your own brunch

Instead of popping out to your favourite cafe this weekend, why not invite your mates round, says local patissier Clare Zerny

22 Jan 2015

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Hate traditional mince pies? Bake these instead

If you’re as unconvinced by the seasonal tea-time treat as local patissier Clare Zerny, try these mouthwatering recipes

16 Dec 2014

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Patisserie Diaries: try this wicked way with seasonal squash

Halloween might now be a distant flicker, but pumpkin is still the perfect ingredient for November, says Flour of London’s Clare Zerny

10 Nov 2014

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Happy baking

With the Great British Bake Off final about to grip millions tonight, former model and local patissier Clare Zerny ponders baking’s many mental health benefits

08 Oct 2014

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Free Weekend? Go Brambling

Where are north London’s best brambling spots? Queen of tarts Clare Zerny reveals all – plus three recipes for the foraged treasure

05 Sep 2014

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Patisserie Diaries: what’s it like embarking on a dramatic career change?

A year ago Clare Zerny put her twin careers as model and journalist behind her to try something completely different. Now she’s just launched her Flour of London patisserie brand, after a summer testing it out at the Alma Street and Queen’s Crescent Festivals. Here’s her tale

06 Sep 2013

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Ich Bin Kentishtowner: Clare Zerny, artisan patissier

‘I used to pretend I only had one cat so I didn’t have to pay two insurance policies’

20 Aug 2013

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Kentishtowner Kitchen: Patisserie Diaries – Bread

When people now ask ‘What do you do?’, I still find myself seeking to justify my sabbatical, pointing out that while I am a student, I did actually choose to leave my job. Scrawling your details on the back of a crumpled receipt­ doesn’t exactly have the je ne sais

10 Nov 2012

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Kentishtowner Kitchen: Patisserie Diaries (Part 2)

We begin and I’m feeling overwhelmed. After being unceremoniously dumped, the future I had envisioned now has a decidedly sunken middle. In a new environment with new people and an anxiety-inducing ten grand fee, I’m deliberating if I’ve made the right decision. I want to run home and hide under

06 Oct 2012

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Kentishtowner Kitchen: The Patisserie Diaries (Part 1)

So here I stand in my spotless chef whites, tool box in hand and taste buds at the ready. This column will follow the highs and lows as I attend 6 months of pastry school in a valiant attempt to start building the business I’ve always dreamt of. It’s the

08 Sep 2012

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