In this quick interview we find out the oldest thing in the croissant extraordinaire’s fridge, her kooky go-to toast topping and inadvertently uncover the last time she had Maccas.We also learn about her debut book Lune, Croissants All Day, All Night which is beautiful and detailed and exactly what you want in a cookbook (if what you want is delicious homemade croissants for breakfast, lunch and dinner).

This is part of our Ingredipedia Bites rapid-fire interview series (basically a guise to snoop inside our fave foodies’ kitchens). Main ingredient-based eps of Ingredipedia are released every other week 

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