There are 3 reasons and the solutions by our Pastry Chef Your oven is too hot. Reduce the heat. and make sure to rotate your pans about 1/2 way through baking. Most ovens have uneven heat, so moving the pans around will help to ensure even cooking Sugar will caramelize and brown the cake faster than the batter itself will brown. Make sure that the sugar has been thoroughly mixed in. (in most cases, the longer you beat the mixture, before adding the flour, the better your cake will be, so whe...

Pissaladière is a French interpretation of the Italian pizza. It is a speciality from the city of Nice that is located only a few kilometer away from the Italian border, so no wonder that the French have their own version. It is served cold accompanied with your favorite salad and a nice rosé from Provence is excellent. 1 kg onion400 gr french bread dough - You can save yourself some time and effort and order the dough at La Baguette.300 gr anchoviesCalamata black olivesThymeBlack pepperOlive o...

Belgium Endives Leaves with Fresh Sockeye Salmon Tartare

Chop the fresh sockeye in small cubes, add chopped capers, shallots, sea salt, fresh black pepper, chopped basil, and olive oil. Mix together and keep in the fridge for one hour.

Prepare and clean the Belgium endive leaves, then put a little salmon tartare inside each leaf, and serve with a wedge of lemon, which will be squeezed on top of the Tartare just before eating it. Enjoy!

• Dusting the fruit with flour is a misconception. It will however, help to absorb the juice that will bleed from the fruit so it's not a bad idea.
• Increase your oven temperature at the beginning of baking so cake sets before fruit sinks, then reduce the temperature to complete the baking.
• Reduce leavening to avoid lightening batter so much that fruits sinks through the soft structure or add a little extra flour to thicken the batter.

Oh yes! We're still talking about the Galette des rois, cake of the Kings, for early January is the time of year it is featured around the world. It is often perceived as a uniquely French phenomenon, France-born and nurtured to this day. What's interesting is the regional variations of the cake. In Quebec and northern sections of France it is usually made with puff pastry and frangipane. In the South of France, brioche and dried fruits. The trinket found inside the cake was originally in the sh...

This is precisely the time of year when many of us get what are called the "January Blues". In other words, the excitement of Christmas, New Years and the Epiphany are over and the reality of daily life sets in. There is often a profound sadness and your routines of work and established past play must be enhanced with new adventures. Why not start with your culinary repertoire! And what better place to expand your eating horizons than at La Baguette! Our part-baked breads are still a brilliant e...

Okay La Baguette devotees this is the time of year when New Year's Resolutions must be acted upon and upheld! Even if you didn't do the Vancouver Polar Bear ocean swim on January 1st what better way to begin a healthier lifestyle than with our Pure Organic 7-grain bread, our Peasant Farmer line of no added sugar, fat or yeast breads, or some our gluten-free desserts. We are determined to help you follow through with what on New Year's Eve represented a New Beginning and a commitment to a healthi...

More and more Canadians are making this classic dessert a treasured part of their holiday traditions. Generously coated in marzipan or whole pecans this seasonal staple follows the British traditional fruitcake, also prevalent in other Commonwealth countries. In Canada it is usually referred to as simply "Christmas Cake" and is shaped to resemble a small loaf of bread. The cakes are made to coincide with the cooling down of the weather and are often presented as gifts. Although you could do it y...

Entirely French Canadian, this traditional ground pork pie will literally stick to your ribs and warm your insides! Spiced up with seasonal charm our tourtière is actually the personal recipe of owner Louise Turgeon's mother! The name tourtière derives from the serving dish in which it was originally prepared. We carry them fresh or frozen for $19.50 and they are 8 inches in diameter. The good thing is that it is easy for you to serve. Warm it up in the oven and serve it with a chutney and you ...

A cake that looks like a log! Yes – this tradition of France is one we celebrate annually at La Baguette. A delicious buttercream sponge cake in either chocolate, hazelnut or mocha. The origins of the Christmas log can be traced back to the ancient Celtic tradition of celebrating the winter solstice. The log, or bûche, symbolizes the large and very hard logs which were burned in the family hearth to heat the home and brighten the season. The tradition of actually burning a log began to disappea...