Hermine Dossou teaches you how to be thrifty in the kitchen—and still pull off handshake-worthy bakes.
where her knack for French patisserie set her apart from the competitors. An accountant and lifelong baker, Dossou’s passion forblossomed when she became a single mother. “Money was tight, but I was not going to let that stop me,” she writes. “Baking helped to fill the long afternoons when my son, Steven, was sleeping and it became an important creative outlet.”
According to Dossou, being a “thrifty baker” is about resourcefulness and improvisation: repurposing leftover ingredients, using tools you already have in your kitchen, and adapting recipes based on what you have on hand. Some of Dossou’s recipes, like sardine soda bread, call for only pantry staples; others, like French meringue macarons, are designed to
. Gone are the days of buying niche extracts or flavorings you’ll use once: when Dossou tells you an item or ingredient is worth splurging on, you can trust she’ll give you plenty of ways to use it.The Thrifty Baker—but Dossou’s thrifty tips and tricks help home bakers get started without a hefty down payment. There’s a whole chapter of “quick and convenient” bakes, like a speculoos mug cake and canned peach cobbler.
Some of Dossou’s recipes are relatively easy , but many of them will help you hone your technical skills. The “special occasions” chapter is full of GBBO-style showstoppers: a chocolate and berry meringue roulade, a tiramisu gâteau with a chocolate collar, and a Black Forest gâteau worthy of a Paul Hollywood handshake. Even experienced bakers could benefit from a lesson in Dossou’s school of thriftiness.
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