Southern France

Southern France French-inspired pastries served with Southern hospitality. Open Fri-Sun, 8am-2pm... or we sell out?

🥐Today’s the 10th anniversary of the opening of the first Southern France shop. It’s a very bittersweet moment, as it’s ...
06/19/2025

🥐Today’s the 10th anniversary of the opening of the first Southern France shop. It’s a very bittersweet moment, as it’s almost been one year since its larger iteration closed. Ten years ago, I was shaking and quaking in my work clogs, wondering if we would have any customers come in that day. As if setting a precedent for years to come, we sold out early😉
🥐 Thanks to everyone who gave me, the staff, and the shop love and support over these 10 years… and the few folks who placed special order items that first year while I worked out of a shared kitchen. Thank you for letting me and the SF family feed you, hug you and your kiddos, have long conversations over lazy afternoons while we got to know each other, and for inviting Southern France into your homes for celebrations big and small.
🥐 I thought I’d be back to work by now, but life be life-in’. Who knows what the future holds, but today I hope you take a moment to feel the warmth of Southern France🥰🥐🩷

Our famous Cookies for Change chocolate chip cookies 🥳🎉🥳 If you use the good butter, these are the best chocolate chip c...
12/18/2024

Our famous Cookies for Change chocolate chip cookies 🥳🎉🥳 If you use the good butter, these are the best chocolate chip cookies IMHO🥰🍪🩷 Don’t forget, butter makes EVERYTHING BETTER 🥰🥰🥰

Chocolate Chip Cookies:
Butter Unsalted 2 sticks (227g)
Sugar 3/4 cup (175g)
Brown Sugar 1 1/8 cup (247g)
Salt 1.5 tsp (9g)
Eggs 2 (120g)
Vanilla extract 1.5 tsp (7g)
Pastry flour 1.5 cups plus 1 tbsp (196g)
Bread flour 1.5 cups (188g)
Baking powder 1 tsp (5g)
Baking soda 1tsp (5g)
Chocolate chips 1lb (I prefer dark😉) (454g)
Instructions:
Cream the room temperature butter, sugar, brown sugar, and salt until light and fluffy. This could take up to 10 minutes, so be patient. Scrape down the sides of the bowl. Add room temperature eggs, one at a time, and vanilla extract, on the slowest mixer speed. Scrape down the sides of the bowl. Sift pastry flour, bread flour, baking powder, and baking soda. Slowly add dry ingredients to mix until fully incorporated. Scrape down the sides of the bowl to get dry bits. Slowly add chocolate chips. Refrigerate dough at least one hour. Scoop dough onto parchment paper, leaving space for cookies to spread. Bake at 350F for 5 minutes, rotate the pan, and bake 5 more minutes. Bake shorter for chewier cookies and longer for crispier cookies. They will come out looking a tad bit underdone; they will continue cooking on the hot sheet tray once removed from the oven. Yield: 25 pieces for a 60g/ 2.2oz scoop.

These brownies are insanely delicious! You can eat them plain, but I have them pictured with cheesecake piped on top wit...
12/17/2024

These brownies are insanely delicious! You can eat them plain, but I have them pictured with cheesecake piped on top with fresh berries. They are also irresistible with vanilla buttercream on top!

Brownies:
10 tbsp (1-1/4 sticks) Unsalted Butter (141g)
1c Sugar (250g)
3/4c Cocoa Powder (96g)
1/4 tsp Salt (2g)
1/2c All Purpose Flour (64g)
2 Eggs, large (120g)
1/2 tsp Vanilla Extract (2.5g)
Optional:
2/3c Chopped pecans or walnuts (73g)
1/2c milk chocolate chunks (120g)

Directions:
Melt butter and set aside to cool. Mix all dry ingredients together (sugar, cocoa powder, salt, all purpose flour). If humid, make sure to sift cocoa powder and flour to remove all lumps. Add eggs and vanilla extract; mix well. It should look a bit clumpy. Slowly drizzle in butter. Once butter us fully mixed in, the batter should be very shiny. At this point, you can fold in the nuts and chocolate (optional). Spray your 8x8 pan with pan spray with flour, or spread with butter snd a light dusting of flour, to prevent sticking. Bake at 325F for 20-25min, or until a toothpick plunged into the mix comes away slightly moist with batter. Bake a little less time for fudgy brownies and a little longer for cakey. Let cool and dig in!

Let us know if you give these brownies a try and tag us in your photos

Banana Bread🎉🎉🎉 This banana bread is so delicious and a hit at any time of year! If you use the good butter and eat it w...
12/17/2024

Banana Bread🎉🎉🎉 This banana bread is so delicious and a hit at any time of year! If you use the good butter and eat it warm, you taste the butter first and it’s heaven. Absolute perfection.

Ingredients:
Butter unsalted: 1/2c (113g)
Sugar: 1c (200g)
Salt: 1 tsp (6g)
Bananas, mashed: 1c (227g)
Whole eggs: 2 lg (120g)
Vanilla extract: 1tsp (5g)
Baking soda: 1tsp (5g)
AP flour: 1 1/2c (188g)
Sour cream: 1/2c (115g)
Instructions:
Cream the room temperature butter, sugar, and salt until light and fluffy. This could take up to 10 minutes, so be patient. Scrape down the sides of the bowl. Add room temperature bananas to butter mixture. Mix until bananas are small bits; should look weird and gross😉. Add room temperature eggs, one at a time, and vanilla extract, on the slowest mixer speed. Scrape down the sides of the bowl. Sift all-purpose flour and baking soda together. Slowly add dry ingredients and sour cream in thirds, alternating until fully incorporated, making the last dollop of sour cream the last addition to the mix. Scrape bowl down and gently mix on slowest speed one more time, 30-45 seconds. Grease your loaf pans with pan spray with flour generously, or grease with unsalted butter and lightly dust with flour. Preheat oven to 350F and bake for 20 minutes, rotate the pans, and another 20 minutes. Check for doneness by plunging a toothpick in the middle. If it comes out clean, it’s done! Let pan cool for about 20 minutes, then remove from loaf pan and let cool on a cooling rack another 20-30 minutes... if you can wait that long! Yield: one banana bread loaf.

A Southern France classic! Your favorite and mine: Croissant Bread Pudding🎉🎉🎉Bread Pudding:2 Medium Eggs (120g)1c Sugar ...
12/14/2024

A Southern France classic! Your favorite and mine: Croissant Bread Pudding🎉🎉🎉

Bread Pudding:
2 Medium Eggs (120g)
1c Sugar (200g)
2c Milk (454g)
1tsp Vanilla Extract (5g)
1-1/2tbsp Unsalted butter, melted (21g)
6c Bread, chopped (10.5oz/300g)
Optional:
3/4c Frozen blueberries (77g)

Directions:
Spray a 9in pan with pan spray (with flour), or coat with butter and flour; set aside. Chop bread into small cubes and place in coated pan. Melt butter and set aside to cool. Mix eggs and sugar, and whisk vigorously until they turn a pale yellow color. Add milk and vanilla extract, and whisk into mixture. Add melted butter and quickly whisk. If the butter sits too long in the batter, the butter can resolidify and clump. (If using a bland bread, add a pinch of salt to the mixture. We use our delicious croissants and they are anything but bland😉.) Place blueberries in the chopped bread pan and gently mix. (Mix too much and your pudding will be purple.) Pour the batter over the top of the bread pan. Take a spatula and press down the dry bits to soak all the pieces. If you don’t soak the bread pieces, they will burn in the oven. Lastly, take a little extra sugar and lightly shake over the top of the bread pudding. Place the pudding on a tray and bake in oven at 350F for approximately 40-45min. Use a toothpick to test if the bread pudding is done, by placing it in the bread pudding and the toothpick comes out clean. Once out of the oven, let rest 30min if you can stand it before digging in!

Y’all, talk about a crowd pleaser! These Cheese Crispies are really simple to make, really simple to make GF, and way to...
12/13/2024

Y’all, talk about a crowd pleaser! These Cheese Crispies are really simple to make, really simple to make GF, and way too easy to eat too many! These are IMHO slightly better than cheese straws, because they have a crunchier texture, and I’m all about the savory, crunchy treats!

Cheese Crispies:
8oz Sharp cheddar cheese, grated (227g)
1/2cup unsalted butter, softened (113g)
1 cup All-purpose flour (120g)
1/4tsp cayenne pepper
1-1/2 cups crispy rice cereal (40g)
Pinch of salt (2g)

Combine softened butter and cheese until a thick paste forms. Slowly add pepper, salt, and flour, adding 1/3 at a time. Add crispy rice cereal last, in thirds, being careful not to break the cereal too much. Form small balls (silver dollar size) and place on sheet tray covered with parchment paper. Press forms with dampened fork to flatten. Bake at 325F approximately 12-15 min or until lightly browned. Yield: approx. 54 pieces.

Mama’s Sugar Cookies🥰Butter, unsalted 1 1/3 c (151g)Sugar 1 1/2c (250g)Salt 1/2tsp (2.5g)Whole eggs 2 (120g)Vanilla ext...
12/12/2024

Mama’s Sugar Cookies🥰

Butter, unsalted 1 1/3 c (151g)
Sugar 1 1/2c (250g)
Salt 1/2tsp (2.5g)
Whole eggs 2 (120g)
Vanilla extract 2tsp (10g)
All-purpose flour 4c (480g)
Baking powder 3tsp (15g)
Whole milk 2 2/3tbsp (41g)

Cream the butter, sugar, and salt until light and fluffy. This could take up to 10min if your butter is cool. Make sure to scrape down your mixing bowl. Add eggs and vanilla one at a time, letting each one incorporate before adding more. Let this mix together until smooth and creamy. Make sure to scrape down the bowl very well. Bring any butter chunkies up to the top and mix until fully incorporated. On the slowest mixer speed, add AP flour and baking powder mix a little at the time, alternating with the milk, until all ingredients are combined. Stop the mixer and do a good scrape down, then mix one more time so there are no dry bits. Turn your dough onto plastic wrap. Flatten the dough into a 3/4in thick square with your hands, wrap well in plastic wrap, and place in the fridge. In a home fridge, the dough needs to set a minimum 1.5-2hrs, or overnight. Once chilled, cut the dough in half and roll out to desired thickness on a floured surface. You can use cookie cutters or round cutter. I like to work with 1/2dough at a time and keep the other half chilled. You can press the dough back together, roll and cut it all at one time. Personally, I like to pop the cut cookie dough back into the fridge for 30min to chill before going into the oven. You can also make this dough into drop cookies, just make sure to give them a little squish so the flatten before baking. Sprinkle with colored sugar, nonpareils, or both! Bake at 350F on a parchment-lined cookie sheet. Keep about a finger’s width in between each cookie, as they spread and rise a bit. 9-10min for softer cookies, 11-13min for crispier cookies. Makes approximately 40, 3in round cookies. This dough, cut or not, will keep in the fridge for up to 5 days.

Hey y’all! I know it’s been awhile since you’ve heard from me. Five and a half months, if we’re being specific 😅 I absol...
12/10/2024

Hey y’all!

I know it’s been awhile since you’ve heard from me. Five and a half months, if we’re being specific 😅 I absolutely hate that we’re not sharing the holidays together. So, I’ve come up with a plan🥰

Over the next few days, I’m going to share a few SF recipes. Several of these recipes were published in 2020, when many of y’all decided to become home cooks. Remember that? 😅🤣 I’ll be adding a few extras to the list to make your holidays merry and bright!

Please know this is a small token of my love and appreciation for y’all. I know it’s not the same as coming to the shop and getting the good stuff, but it’s a close second.

Happy baking and don’t forget to buy the good butter! 82% or higher, unsalted. Seriously, it makes a world of difference 🥰

I saved myself one pain au chocolat. I know y’all squirreled away some, too. Have you broken into your stash yet? 🥰🍫🥐🩷 ...
07/03/2024

I saved myself one pain au chocolat. I know y’all squirreled away some, too. Have you broken into your stash yet? 🥰🍫🥐🩷

I’m sad and heartbroken. The shop is cleaned out and we’ve said our goodbyes. But I have to remember: Life is overflowin...
07/01/2024

I’m sad and heartbroken. The shop is cleaned out and we’ve said our goodbyes. But I have to remember: Life is overflowing with blessings. That sign was posted at eye-level as you left the kitchen. I needed that reminder after Mama died in 2018 and I couldn’t find my way out of the unbearable grief. A new and unexpected grief is now here and I need the same reminder. If I’m being asked to let go of my beloved shop, then that means I’m making room for something better to arrive. Thanks to everyone for your love and support. I’ll never to be able to truly express what it means to me. Love y’all🩷

Ms Amanda’s art wall was a hit from the start. I started receiving art from kids as a thank you in 2020 when we were doi...
06/30/2024

Ms Amanda’s art wall was a hit from the start. I started receiving art from kids as a thank you in 2020 when we were doing pickup orders. I thought we needed to display all this amazing art. I have quite the collection, but here are a few highlights. Kudos to getting Ms Amanda’s bandana just right and calling me out. I do, in fact, love kwosos🥐🥰 Care to guess which is the very first piece I received?

Address

1403 W Irving Park Road
Chicago, IL
60613

Opening Hours

Friday 8am - 2pm
Saturday 8am - 2pm
Sunday 8am - 2pm

Telephone

+17738571478

Website

http://southern-france-patisserie.square.site/, http://southern-france-patisserie

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