If you've ever flirted with the baking world on Instagram (or you're an avid reader of The New York Times), chances are you've encountered Aimee France's work. A pioneer creating the new wave movement but for cakes, Aimee has been a long time friend of Táche and a breath of fresh air in the baking world. Forgoing the perfectly polished fondant that has plagued our confections for so long for something delightfully refreshing and just downright cool - that's Aimee style. So when she came to us with her cast iron granola recipe we just knew we couldn't keep it a secret.
I love to make some type of seasonal pasta dish paired with a seasonally inspired salad and of course good bread and butter. It's simple but it is always delicious.
The internet is your best friend and an amazing resource. It's best to take a challenge and figure things out yourself through trial and error. Keep a notebook where you take notes on how recipes came out and what you could do differently in the future.
MY IMMERSION BLENDER!!!!! Seriously, best kitchen tool ever, I use it almost everyday, sometimes multiple times a day. I promise you it's the one kitchen tool you don't realize you need until you have one. But I also have to give an honorable mention to my KitchenAid stand mixer for making mass amounts of buttercream and cake batter.
I feel like this changes seasonally but for fall/winter I'm really into mustard. I love Edmond Fallot mustard, especially the black currant dijon. I have a collection of at least 5 different flavors in my fridge at the moment. They are perfect to use as a dip, spread on a sandwich, or in a vinaigrette.
Themed elegant ball/tea party and we're all dressing up...I'm talking gilded age type vibe, I want to wear a fancy outfit. We are in a giant mansion with beautiful custom crown molding that has a ball room and one of those extremely long dining tables. The dining table is covered with an incredible feast of savory and sweet seasonal food, fresh produce, cheeses, meats, seafood, multiple types of bread and butter, herbs, beautiful silver platters with doilies. It's also one of those parties where you have to bring a guest your other friends don't know that well so you end up meeting a lot of new people.
I wouldn't say I am inspired by anyone specific at the moment but more inspired by the changing of the seasons and nature. It always so exciting when the seasons change and you're like “omg sumo oranges are coming soon, I can’t wait to work with that ingredient”. It makes it more special and creates a favorable memory in my opinion.
I am always addicted to granola for breakfast, especially in the summer, and I love the flavor of Táche, so I thought it would be delicious to make a little cereal moment using my cast iron granola recipe and Táche Pistachio Milk. I love using it in my coffee as well because it adds a bit of nuttiness – I highly recommend a cortado with frothed Táche and finished with freshly grated nutmeg. I also always use Táche when I make pistachio cake or buttercream!
Aimee France is a self taught baker located in NYC known for her delightfully delicious and offbeat custom seasonal cakes. See what Aimee is cooking up next @yungkombucha420.