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La Galette des reines

La Galette des reines

In France, “Galette des Rois/Reines,” not to be confused with King cake is made in anticipation of the Epiphany holiday.  It is very common for the French bakeries to carry them until end of January because it is the only time of the year we get to enjoy them. 

Galette des Rois is a pastry dough cake made mainly with almond flour and  almond filling. Nowadays, people have switched from the traditional and opted for filing such as pistachio, chocolate, etc. The most important part of the Galette is finding the trinket hidden in the Galette as part of the tradition.  A good quality sparkling wine or champagne is great way to enjoy your Galette. 

Don’t have a French bakery near you and feeling a bit adventurous? How about trying to make it?



1 cup /100 g almond flour
3 1/2 ounces/ 100 g unsalted room temperature European butter cubed
½ cup/ 100 g sugar
Zest of ½ orange
Pinch of salt
2 large eggs at room temperature
2 teaspoons rum
1/8 teaspoon almond extract
1 egg yolk
1 teaspoon milk
2 pastry dough
1 teaspoon milk and 1 egg yolk (to glaze the galette)
Trinket (1 almond nut)


  1. In a stand mixer, combine the almond flour, sugar, orange zest, and salt.  Add the butter to the mixture and mix until completely incorporated. Stir in the eggs on at a time along with the almond extract and the rum.  Cover and chill. 
  2.  Place the first pastry dough on a floured surface. 
  3. Remove  the filling from the refrigerator. Take the first dough and spread the almond filling on top (mainly in the center). Don't forget to add the trinket. 
  4. Brush the borders  of the dough with some water, then place the second dough to cover the filling and press down to seal the edges. If your dough is too warm, you can refrigerate it before baking. 
  5. Mix your egg yolk and the milk. 
  6. Brush your galette with the milk/egg yolk glaze and poke some holes in the galette – this will help the steam to escape while baking. 
  7. Bake the galette for 30 min or until the galette is brown on the top and the sides. 
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