Esme Fontaine
@esmefontaine
French-Canadian patisserie & desserts enthusiast sharing exclusive behind-the-scenes content. Join me on this creative journey from Montreal.
June 25, 2026
Montreal, Canada
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New lesson plan just dropped. This topic was highly requested by subscribers.

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

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

Resource list updated for 2026. Best books, tools, and references in one place.

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Maple syrup season. Visiting a cabane à sucre for the freshest syrup.

Student success story that made my entire week. This is why teaching matters.

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

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

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

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

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French-Canadian patisserie & desserts enthusiast sharing exclusive behind-the-scenes content. Join me on this creative journey from Montreal.

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