Month: March 2013

Two a penny hot cross buns!

So whilst no longer two a penny, but having long been an Easter tradition, the hot cross bun has finally arrived in all its’ spiced and fruity goodness. The traditional recipe of hot cross buns can be dated as far back as the 18th century in London. Unfortunately we can’t date ourselves back that far… Read more »

Pistachio Meringues

Since the day they first came out of our ovens and into the Fait Maison cafes based in West London, the huge tower of meringues have been a great success. A definite feast for the eyes, they’ve tempted the inner child from even the most astute individual. The most popular of which are the luscious… Read more »

Recipe of the month: Curly Kale and Celeriac

Curly kale and cerleriac has been one of this month’s favourites here at Fait Maison, and certainly turned a few heads with both the staff and our customers. As one of the most nutritionally rich vegetables grown in Britain, curly kale has a rather earthy flavour that works exceptionally well with roasted celeriac, and provides… Read more »