Sarah Frison
Sarah FrisonBelgian pastry chef writing about food, sharing recipes and working on cookbooks with authentic Belgian baking. She's not on Instagram so do leave your email address so she can send you an actual email.
| Platform |  | Pricing | Only free issues | Publishes | Weekly |
|---|---|---|---|---|---|
| Issues | 28 | Subscribers | Read | sarahfrison.substack.com |
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Latest Issues
Recent posts by this newsletter. Browse the email archive.
The Belgian chip
We’re taking a little trip to the savoury side of things and taking a look at just how you should determine the Belgian fry to be superior.
The best way to freeze the last of the Summer fruit
This post originally appeared as a guest article on Foodstack Library. Sadly FSL closed its doors a little while ago and with it unpublished all guest articles. I’m still dealing with all the personal things so thought this was a good time ...
Popsicles. A technique.
A frozen fruit juice ice thingy. Whether you call them popsicles or ice pops or ice lollies seems to be a country specific thing.
We're Spring Baking!
So I know some of you aren’t getting all these emails. Boo. So I figured I’d do a little recap of what we’ve been up to so far!
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Authors
The writers behind this newsletter.
A Belgian pastry chef who lives in the UK where she writes about seasonal recipes and traditions and shares her tips and tricks for creating patisserie-level bakes at home.
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