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ϟ HEADLINES‘The Childhood of Ruins’: ordinary lives on the brink of upheavalA Luxembourg magazine Nov 10, 2026

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A chocolate Saint-Honoré made with choux buns and cream, illustrative photograph.

Food and dining · Nov 8, 2026Shop-bought patisserie and homemade cake: the techniques that make the differenceTexture, assembly, presentation and time: shop-bought patisserie comes with different constraints from a cake made at home. A guide to understanding the work behind a creation.

Croissants on white plates on a wooden table.

Food and dining · Nov 1, 2026Award-winning croissants and galettes: what competitions reveal about laminationTwo bakers from Hauts-de-France have been recognised for their precision. Layers of butter, fermentation and consistency: the keys to a successful product go beyond appearance alone.

Golden croissants in a wicker basket, with serving tongs.

Food and dining · Oct 27, 2026From restaurants to daily bread: two food-focused career changes in ArdècheOne left restaurant kitchens to open a bakery and patisserie; the others left research to take over a café, restaurant and grocery shop.