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Artwork for Pale Blue Tart

Pale Blue Tart

Caroline Saunders, Gabriella Vigoreaux

Recipes, tips, and stories about climate-friendly dessert. Because saving the world is a piece of cake.

Platform
Substack
PricingFreemiumPublishesWeekly
Issues60SubscribersRead palebluetart.substack.com

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Latest Issues

Recent posts by this newsletter. Browse the email archive.

4 resilient flours to bake with

Baking buds, dream with me: You open your pantry and behold—you’ve got a flour supply capable of making resilient cookies, cakes, and clafoutis.

6 months ago
14
12

Cacao fruit can do so much more than chocolate

The fruit part of cacao — yes, the same fruits that contain cacao beans, the crucial ingredient in chocolate — can taste like a tangier version of lychee or even green apple with a hint of cucumber, as I wrote in a story published in Grist ...

7 months ago
15
6

Coffee syrup strong enough to power a small town

Baking buds, I’ve been deep in use-it-up baking mode this spring, for all the tariff-ying reasons you might expect. But I realized we haven’t done my favorite bite-sized-climate-action schtick in a while! So, ahem, hello, and welcome to the...

7 months ago
19
6

The next phase of Pale Blue Tart

Baking buds, hello after a four-month pause!

8 months ago
24
18

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Authors

The writers behind this newsletter.

  • Caroline Saunders

    Writer on the climate cuisine beat and Le Cordon Bleu-trained pastry gal. Climate cuisine needs good cake, is all I'm saying.

  • Gabriella Vigoreaux

    I write for Cool Beans!

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