Alsace is full of flavors and scents that are unmistakable, ‘Salü Bisàmme!’

As far back as I can remember from my childhood, my memories are often tied to the delicious dishes

my grandmothers (Mamama and Oma) or my mom would prepare for me! Here, we love good food, and each season, every event, every celebration is an opportunity to enjoy a great meal and gather around the table! These traditions reach their peak during Advent and Christmas time.

During this season, recipe books handwritten by family members are pulled out from cupboards to start baking the famous ‘Bredele,’ Christmas cookies that come in endless varieties!

Each family has its own recipes, passed down from generation to generation, and as soon as you’re old enough to hold a rolling pin, you’re part of making these sweet treats!

La cerise sur le Bredele

But the rest of the year is just as delicious!

Mannele, Lammele, Baerewecke, Bettelman, Streusel, Dampfnudel, Kugelhopf, Linzer Torte (sounds dreamy, doesn’t it?), and so many more—the list would be endless! I hold on to many of these recipes dearly and continue the tradition by passing them on to my children. Even now, as adults, they still come back every year to bake Bredele with me. My gourmet workshops are an extension of this tradition.

Sharing this know-how with visitors, some coming from far away, allows them to take part in these special moments in my kitchen. Together, we repeat these timeless gestures to create those sweet treats that are so typical of this region. They leave with a little piece of me and a taste of Alsace… A different way to discover the region.

After teaching for over 20 years, returning to studies for a Master’s degree, and earning my pastry certification (CAP Pâtissier), I now bake upon request and host gourmet workshops where I share my expertise and recipes. These are rich moments of learning, exchange, and meaningful encounters, where everyone shares a bit of themselves.

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