MENU dorset issue 16 MENU16..dorset pdf issue 16 | Page 27

French Fancies
Recettes Sucrees 1859
facebook.com/RSucrees1859/
07811 056750
Dorset Bakers
R
ecettes Sucrees 1859 was born out of the discovery of an old French vintage recipe book
from that year. The company, run by Adebisi Bordley, specialises in high quality, hand-
made vintage Viennoiserie which they sell at markets and events in Bournemouth.
What ingredients do you use?
Our baked goods are made with no preservatives or unusual additives. Our favourite main ingredients
are flour (freshly milled) butter (churned, cultured butter) sugar, eggs (fresh, cracked-open kind & not
powdered kind) and lemon (fresh not bottled). Our confiture and sirops are made the traditional way
using only seasonal fresh fruits, vegetables and herbs, no preservatives or gelling agents!
What are some good tips for people trying to make patisserie at home?
Learn to follow instructions. You need patience to make patisserie as it's a slow and intensive process.
Making patisserie is an exact science and often requires precise amounts in order to obtain the best
results each time, so invest in a good pair of electronic scales. Also invest in a temperature probe,
which will give you the internal temperature.
Are there any local ingredients that you are particularly keen on?
We are seasonal local fruit foragers. Most Sundays (July and August) we can be found in hedgerows
and woodlands foraging for seasonal fruits. Dorset damsons, berries and plums are the best!
27
www.menu-dorset.co.uk