My recipe development process. Testing the same croissant eight times until perfect.

Croissant aux amandes from scratch. Frangipane filling, sliced almonds, powdered sugar.

Millefeuille assembly. The layers must shatter, the cream must hold.

Lamination tutorial: Butter block, détrempe, and the fold sequence for perfect pastry.

Tourtière recipe for the holidays. The Québécois meat pie every family argues about.

My patisserie in Montreal's Mile End. The ovens start at 4am.

Poutine dessert version: Churro fries, chocolate gravy, cheese curd candy. Wild.

Teaching a pastry workshop. Watching flour-covered students taste their first laminated dough.

Tempering chocolate for bonbon making. Snap, shine, and melt explained.

Holiday cookie box: Twelve varieties for the perfect gift box.