About the Author

Giselle Courteau is the co-owner of the hugely popular Duchess Bake Shop, Duchess Atelier, and Cafe Linnea, all in Edmonton, Canada. She is a self-taught baker who has been cooking and baking her whole life, and she is passionate about real food made from scratch with no mixes, preservatives, or shortcuts. Her cooking is inspired by her French and Quebecois heritage and her Franco-Albertan upbringing.

Reviews

"Giselle brings her cooking skills home with a book that's equally inspiring and useful; she helps us feed our families with classic Quebecois-inspired comfort foods, and reminds us--with stunning step-by-step photos--that a good muffin can be every bit as divine as a towering croquembouche." --Julie Van Rosendaal

"Giselle and I are friends, but we could be sisters. From her kitchen confessions, which mirror my own (I never measure vanilla, either!), to her techniques, which are geared towards producing delicious French-inspired fare, I feel we share a bond. If you are diving into baking for the first time, Giselle's kind voice will give you clear instructions, and if you are expanding your repertoire, then you will reach new heights of achievement with her guidance." --Anna Olson "A book of real meals inspired by [Giselle Courteau's] French-Canadian heritage. There's the famous grainy breakfast bowl from their sister restaurant, Cafe Linnea, and a stunning tourtiere from the Saguenay-Lac-Saint-Jean region of Quebec. And though the baked goods are slightly less intimidating than some of the impressive pastries in the bakery and her first book, the Maple Syrup Pie and Pouding Chomeur, Chocolate Liege Waffles and Galettes are every bit as delicious as everything else that keeps people coming back for more." --The Globe & Mail Praise for Duchess Bake Shop
"The patisserie's self-published cookbook is just as meticulous, stunning and appetizing as the pastries it shows us how to make. . . . scrupulous recipes, appetizing photographs and useful information." --Calgary Herald

"Recipes are detailed, but easily understood, with the help of great photography, walking you through some of the more complicated steps involved in baking." --Edmonton Sun