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Petit Sins . Baking Club

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Petit Sins . Baking Club

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If this speaks to you, subscriptions are open now 🤍

Thank you for reading.

Hello everyone 🤍
I’ve just launched a small passion project called Petit Sins, a Monthly Baking Club created for people who love baking, paper, and slow rituals.

26/10/2026

En pâtisserie, les ratés ne viennent pas toujours de la recette elle-même… mais souvent de petits détails qui font toute la différence.

Voici quelques-unes des erreurs les plus courantes que l’on fait tous quand on débute (et honnêtement, même après avoir acquis de l’expérience 👀).

La bonne nouvelle ? La plupart sont faciles à corriger. Et une fois qu’on les comprend, la pâtisserie devient moins frustrante… et beaucoup plus enrichissante.

Garder des astuces comme celles-ci, c’est comme se constituer petit à petit son propre carnet de pâtisserie, avec des notes et des conseils à garder précieusement 💌

Envie d’en apprendre davantage ? Abonne-toi via le lien dans la bio ✨

10/10/2026

We save hundreds of recipes.
We barely use any of them.

My hope is that these monthly letters become more than recipes.

That they become little keepsakes.
Recipes stained with flour.
Letters reread years from now.
Small moments that make you slow down, bake something delicious, and feel connected—even from miles away.

REVEALING THIS MONTH'S PETIT SINS LETTER 💌

Inside you'll find:

🍰 A carefully tested pastry recipe
📝 Pastry tips and tricks I've learned during my studies
💌 A personal letter from me to you
☕️ Cute stickers
🎁 A few little extra surprises, as always

Every Petit Sins edition is created with the hope of inspiring you to slow down, put your phone aside for a little while, and spend some time creating something delicious with your own hands.

And a little reminder... if you ever miss an edition, don't worry. 🤍

Past Petit Sins letters don't disappear forever. If there is a previous edition you would love to receive, simply send me a message and I'll do my best to arrange a catch-up edition for you.

Because good recipes, sweet stories, and heartfelt letters are meant to be enjoyed whenever they're needed most. ✨

Love, Yami ♡

Petit Sins - Baking Mail Club

30/09/2026

Guess what? It's mail day! 💌

A new recipe, baking tips, little surprises… and a reason to check the mailbox that isn't a bill. 😂🤍

Your next baking adventure is waiting!

🎀 Join Petit Sins — link in bio
✉️ Free worldwide shipping
🌍 EN • ES • FR

27/09/2026

Just 20 more people who want to bake a little more, learn something new every month, and receive a tiny piece of happy mail in their mailbox.

If you’ve been thinking about joining Petit Sins, this might be your sign.

One recipe. One little letter. A few surprises.
And one more excuse to get your hands in the dough. 🤍

Link in bio 💌

24/09/2026

My first cake in an air fryer… and I was honestly a little nervous. 😅

I've had an air fryer for a while, but somehow I'd never thought about actually baking a cake in it. So when I had the chance to try the new Pyrex air fryer range, I decided it was finally time.
I went for a Marble Cake in the 1.6L Glide, and I have to say… I was pleasantly surprised. 🤎

My only little note: it took a bit longer to bake than I expected, so definitely keep an eye on the baking time depending on your air fryer.

But the result? A soft, moist and beautifully baked cake. And here's the part that genuinely surprised me: I completely forgot to grease the dish… and the cake didn't stick at all. 😱

I was so happy with how it turned out that, apparently, I completely forgot to take a proper picture after unmolding it. 😂

So you'll have to settle for a picture straight out of the air fryer… and a little glimpse of my very glamorous pre-baking outfit.

Thank you, Pyrex, for giving me the little push I needed to finally experiment with my air fryer! 🤎

And if, like me, you have an air fryer sitting in your kitchen and occasionally wonder “what else can I actually make in this thing?”… you can find the 1.6L Glide through the link in my profile. ✨

Now I'm wondering what else we can bake in it… 👀

23/09/2026

Sometimes, things seem impossible… unreachable… until we take the first step. 🤍
And then we realise they weren’t impossible after all. Maybe we were just a little scared to try. 🥹

Baking a delicious cake doesn’t have to be intimidating. You don’t need to know everything from the beginning. You just need to start. 🧁

With Petit Sins, you can learn step by step, month by month — one recipe, one little technique, one happy baking moment at a time. 💌

So… what if you took that first step?
Your next baking adventure might be waiting in your mailbox. 📬✨

Join Petit Sins — link in bio.

15/09/2026

Just a little peek at this month’s Petit Sins surprises making their way into their tiny bags 💌

Honestly, after all the effort that went into closing them… you might as well come get one. 😂

This month’s edition is waiting for you — link in bio 🤍
https://petitsins-bakingclub.com/

09/09/2026

Some women changed pastry by creating new techniques.

Others changed it by making people believe they could learn them.

Julia Child was one of them. 🤍

When she arrived in France in the late 1940s, she didn't know that her fascination with French food would eventually become a lifelong passion — or that she would help introduce an entire generation of Americans to French cooking.

She studied at Le Cordon Bleu, spent years testing and developing recipes with Simone Beck and Louisette Bertholle, and eventually published Mastering the Art of French Cooking in 1961.

But her biggest contribution wasn't simply the recipes.

It was the way she explained them.

She broke techniques down. She explained the why. She encouraged people to practice, to make mistakes, and to try again.

And suddenly, French cooking didn't seem quite so intimidating.

That's something I find incredibly inspiring about Julia.

Because when we bake at home, we're not simply following a recipe.

We're learning what butter does.
We're learning how eggs behave.
We're learning what heat does to sugar.
We're learning how dough feels between our fingers.

And sometimes, we're going to get it wrong.

That's okay.

Julia Child reminded generations of home cooks that you don't have to be a professional to learn the craft. You simply have to be curious enough to try. 🥐🤍

And I think that's a beautiful lesson to keep in the kitchen.

06/09/2026

Petit Sins has been on this little adventure for 7 months now, and for the first time, one of my letters came back to me. 🥺

This little envelope was sent all the way back in March… and somehow, it found its way back to me four months later, in July.
I had been trusting that it had reached its destination, so seeing it come back was honestly a little heartbreaking. 💔

Not because something went terribly wrong, but because behind every envelope I send, there is so much care — and I really want every little letter to make it home.

--->

This is also one of the realities of snail mail. 📮

Petit Sins letters are sent without tracking, because I want to keep the subscription as accessible as possible and make sure that the cost of postage doesn’t become a barrier to joining this little community.

Most letters arrive within:
🇪🇺 Europe: around 2 weeks
🌎 Intercontinental: around 4–5 weeks

So if your letter hasn’t arrived after that time, please, please let me know! 🤍 We can have a little look together and figure out what might have happened.

--->

And one tiny favour from me: please double-check your address when subscribing, and if you ever move or need to update it, just send me a message. I’ll happily take care of it on my side. 💌

Snail mail is slower, a little unpredictable, and sometimes things happen that are completely out of our hands. But that’s also part of the magic — a little piece of paper travelling across the world just to find its way into your mailbox.

So please keep me posted when your letters arrive. Knowing that they made it safely to you is honestly one of my favourite parts of Petit Sins. 🥹🤍

Thank you for trusting me with your little corner of the mailbox. 💌

#

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