beckyWeek two of pastry school at Le Cordon Bleu is officially in the books! This week we kicked things up a notch, especially from the fruit salad and other basics we made during week one …
Latest Recipes
Pastry School Diary: Welcome to Le Cordon Bleu London
Hello from London! As you might’ve noticed, I’ve disappeared from blogging for the last couple of weeks. That’s because I’ve been busy packing up and relocating to the other side of the pond. I am …
Baked Veggie Nuggets Recipe
This baked veggie nuggets recipe satisfies a fast food craving, without the guilt. Easily made vegan, dairy free, or gluten free! Why Make These Baked Veggie Nuggets? I don’t usually post savory recipes, but this …
Sparkling Rosé Chocolate Truffle Recipe
A sparkling rosé chocolate truffle recipe combining fizzy rosé wine, whipping cream, and bitter dark chocolate. Rolled in pink sanding sugar, thse are the best rosé truffles for Valentine’s Day! Why Make This Sparkling Rosé …
Chai White Chocolate Banana Bread
A banana bread recipe with chai spices and white chocolate. Evoking the flavors of a cup of chai tea, this chocolate banana bread makes great way to use up overripe bananas. Why Make This …
Sugar Techniques Workshop at ICE
Original post published February 8th, 2019. Last updated on December 8th, 2023. Last weekend, while most of America gathered to watch the Super Bowl, I was busy doing something much more fun: learning the art …
Rebecca Frey is a freelance recipe developer, food writer, photographer, stylist, and pastry chef. She earned the Diplôme de Pâtisserie (French Pastry Techniques Diploma) from Le Cordon Bleu London in 2020 and an MSc in Culinary Innovation from Birkbeck, University of London in 2022, where she focused her dissertation research on Pennsylvania Dutch recipes. She also holds a Professional Chocolatier’s Certificate from Ecole Chocolat. Rebecca has developed recipes for websites including Serious Eats, The Spruce Eats, Wine Enthusiast, and others. Follow her on Instagram @bastecutfold.