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  • Cake from Lucie: Recipes and Techniques from the French Countryside to New York City: A Baking Book by Lucie Franc de Ferriere book cover
  • Cake from Lucie: Recipes and Techniques from the French Countryside to New York City: A Baking Book by Lucie Franc de Ferriere book cover
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Cake from Lucie: Recipes and Techniques from the French Countryside to New York City: A Baking Book

by Lucie Franc de Ferriere

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French-inspired baking shaped by two places

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Hardcover New English

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AlbakiReads Editorial

French-inspired baking shaped by two places

Lucie Franc de Ferriere’s baking draws on two settings: the family farm and bed-and-breakfast in Southern France where she grew up making cakes with her mother, and the New York City bakery she later founded. The book brings that background to a collection of dessert recipes and baking techniques, with French inspiration at its core. Its scope connects a personal baking history to the work of a contemporary city bakery, offering both recipes and practical technique as part of the same book.

Good fit for readers who enjoy

  • Home bakers interested in French-inspired desserts
  • Readers curious about the connection between a baker’s regional roots and her New York City bakery
  • Bakers seeking recipes alongside techniques

Themes

French-inspired pastryBaking and family heritageSouthern France and New York City

Based on publisher information and book metadata.

Book overview

Inventive, French-inspired dessert recipes from the founder of the beloved New York City bakery, From Lucie.

"I dare you to page through Lucie's book and not feel a flutter of joy. These are desserts to make you dream."--Dorie Greenspan, James Beard Award-winning author of Dorie's Anytime Cakes

Lucie Franc de Ferriere is the owner and head baker at From Lucie, a small bakery in the East Village known for its whimsical baked goods adorned with fresh flowers. Born and raised in Southern France, Lucie grew up baking cakes with her mother at the family's farm and bed-and-breakfast in their 165-year-old chateau, and after moving to New York City, she became homesick and turned to baking for a taste of home. Eventually, Lucie's baked goods became so popular at caf
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