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Less - what you will get
As a certified French pastry chef - and a foodie who can't go a day without chocolate, it drives me crazy that sugar is often the first—and sometimes the only—flavour that hits our palate when we eat cakes.
So, I decided to create Less :
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French-style Pâtisserie recipes
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Easy and with a low glycemic index
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Detailed step-by-step with clear directions and Chef's tips.
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Precise nutritional information (glycemic index, glycemic load per serving, calories etc.) to help you navigate each recipe and understand what you eat
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Zero impossible-to-find-ingredient
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Zero sophisticated baking tools
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Zero sweeteners
Recipes
Cakes we all love - with less sugar and a French-style twist
Pastry is a delightful blend of chemistry and a touch of butter.
As a certified French pastry chef for seven years, I’ve made every mistake imaginable. Now, with these recipes, I'm excited to share my tips to help you bake wonders, with just a little less sugar.
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Why Choose Less
01
Easy and accessible recipes
Each recipe is detailed with clear step-by-step instructions (and Chef's tips!).
02
Detailed nutritional information
Each recipe includes its glycemic index, glycemic load, calorie count, and various other nutritional information.
03
Everyday ingredients and simple equipment only
Eggs, flour, butter, sugar... an oven, a bowl, and a spatula—just the basics you already have on hand.
No hard-to-find ingredients or sophisticated pastry equipment are needed for these recipes.
04
No sweeteners
The DNA of Less is "yummy and balanced".
So, less sugar really means "less sugar" and not "replace sugar by sweeteners".
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