A golden saffron blood orange olive oil cake for early-March grey days: bright citrus, one-bowl ease, and the kind of color that makes winter feel shorter.

Sophie DelacroixMarch 5, 2026

Brown butter maple tart with glossy amber custard, flaky salt, and rustic crust: a weekend baking project for the start of temps des sucres in Montréal.

Sophie DelacroixMarch 5, 2026

A walk past the florist stalls at Jean-Talon in early March sent my brain into a spiral of lilac shortbread, pansy financiers, and elderflower panna cotta — here's how flowers become ideas before they become recipes.

Sophie DelacroixMarch 5, 2026

It's maple season in Quebec — and if you're only using syrup on pancakes, you're missing the most interesting baking ingredient of the year. Sophie breaks down maple in all its forms and why this is the moment to take it seriously.

Sophie DelacroixMarch 5, 2026

Five foolproof one-bowl desserts that deliver maximum flavor with minimal cleanup. From brown butter banana bread to flourless chocolate torte—these recipes prove that simple can be extraordinary.

Sophie DelacroixMarch 4, 2026

Picture this: it's early March, the maple sap is running, and your kitchen smells like a sugar shack. These brown butter madeleines drizzled with dark maple syrup are the perfect way to celebrate le temps des sucres—no snow required.

Sophie DelacroixMarch 1, 2026

Late February is the bridge between winter and spring. Here's what to bake: Cardamom Pear Financiers — elegant, golden, and exactly what this moment calls for.

Sophie DelacroixFebruary 25, 2026

Late February calls for a galette that bridges seasons — tart forced rhubarb meets jeweled blood orange in a rustic pastry that tastes like the in-between moment before spring arrives.

Sophie DelacroixFebruary 24, 2026

Forced rhubarb meets the last of winter's blood oranges in this rustic galette — the perfect bridge between seasons. A hopeful Sunday bake for when you need something bright but still cozy.

Sophie DelacroixFebruary 22, 2026