Here’s some links that I find really useful, along with some links to articles and other websites that Patisserie Makes Perfect has featured on.
If you would like more information about any of these sites, or have any questions please get in touch using my contact form, or the social media links on the site.
Yeast – I struggled to get hold of fresh yeast, this is some I found online, that has given me great results.
Special Ingredients – The activated charcoal I use and titanium dioxide for mirror glazes can be purchased here. They have a huge host of specialist ingredients at really competitive prices and in smaller quantities for the home cook.
Amedei/Valrhona – These are the chocolate brands that I like to work with the most. Their chocolate is stable and reliable to work with, as well as tasting fantastic. When you need to temper chocolate, these are such good quality to work with. If you cannot afford this chocolate, then I recommend Belcolade or Callebaut.
Sous Chef – A great site for patisserie ingredients that can be hard to find. They also supply items in smaller quantities than most suppliers.
Useful Resources & Book Recommendations:
Storing Chocolate – Not that chocolate ever sticks around for that long, but these are tips on how to store fresh truffles and chocolates.
Patisserie: Mastering the Fundamentals of French Pastry by Christoph Felder, the first patisserie book I owned and still one of my favourites.
Patisserie: A Masterclass in Classic and Contemporary Patisserie and by William and Suzue Curley
A useful guide to use when piping out macarons.
Blogs I follow:
Mentions for Patisserie Makes Perfect:
Urban Eat – blog of the month
It’s A Baking Thing
It’s A Baking Thing – #BakingChat
Oven Pride Blog: Healthy Food Swaps, National Cupcake Week
Thornback & Peel Blog