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Feb
19
Cute is the best word to describe these little bows made from foccacia. The blogger from “la prochaine fois” gives us the recipe for foccacia as adapted from the book, “The History of Bread,” by Bernard Dupaigne, as well as photographs of a more traditional version (with cheese!) and her darling, sculpted version.
And the bread bows serve as a perfectly lovely portal to this perfectly lovely blog, so I’m sure you’ll find you can spend some more time browsing “la prochaine fois.” Our creative hostess’s Valentine’s Day watercolor experiment is just one example. 
