10/06/2026
One thing I love about baking is working with seasonal produce.
For most people, truffle season probably means restaurant menus. For me, it means canelés 🤎
Every winter, I look forward to getting my hands on fresh black truffles and turning them into one of the most unique flavours I make all year. It’s a reminder that the best ingredients can’t be rushed, and some creations are only possible for a few short weeks.
This year’s truffles arrived this last week and that familiar excitement never gets old 😊
My Black Truffle Canelé is probably the most unexpected flavour I’ve ever created. It takes a humble pastry from Bordeaux and transforms it into something luxurious and memorable, with a silky black truffle ganache hidden inside.
Black truffles are often associated with pasta, risotto or fine dining. This flavour is my way of showing that black truffles can be just as captivating in a dessert.
There’s something special about ingredients that aren’t available year-round. Their rarity is part of what makes them worth waiting for..
Black Truffle Season 2026 is here 🖤
📍Fresh black truffles sourced from
