It was the discovery on a stall in a brocante in Bordeaux, of a french recipe book from 1859 which inspired her to explore french vintage baking and start Recettes Sucrées 1859.
After years of translating, baking and translating, she has now perfected over 50 seasonally inspired recipes to suit the 21st century palate.
Her reaction to this book was such, that she knew she had to make this food. That is why she started Recettes Sucrées 1859.
She is a Nigerian/British woman in love with French cuisine and their sensibility of flavours. She bakes & cooks with true passion and with utter dedication to original and pure flavours and exquisite simplicity.
“We live in a society where our food is corrupted with too much additives. But what if we get back to good old fashioned handmade food using the best ingredients from passionate producers with similar ethos as Recettes Sucrées 1859”.
Recettes Sucrées 1859 won the BBC Good Food Bursary award 2018. And an invitation to exhibit at The Hampton Court Palace Food Festival.
Recettes Sucrées 1859 also won Guild of Fine Food great taste two gold stars 2018
She bakes with true passion and with utter dedication to original and pure flavours. This involves, among other things, using the best possible ingredients, real butter, cream and sugar and no strange additives. She makes everything from scratch, takes no shortcuts and lets everything take the time it needs. It’s the only way she can make it as wonderful and delicious as she wants.
She is a very seasonal baking and cooking kind of business. Besides, Fruits and vegetables taste so much better in their season, it’s in abundant, cheaper and always something to look forward to in season.