About

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Welcome to La Pêche Fraîche!
As you probably already know, I’m Rachel, and I’m the author, photographer, and graphic designer of this here butter- and complaint-sodden food blog, started in May 2012.
I’m a high school college student at Ithaca High the University of Chicago.
I’m set to major in something chemistry related, most likely biochemistry (keywords: “set to”).

But La Pêche Fraîche is devoted to foodmost importantly, all things sweet.

You’ll find an array of recipes here, ranging from towering layer cakes to intricate pastries and molecular gastronomy.
You’ll find pictures of food, cats, my dog, and flowers, ranging from point-and-shoot with low lighting and terrible coloring in the good ol’ days to my more modern attempts at full food styling.
You’ll find me whining about my life, and sharing tidbits of writing, ranging from flowery poetry to philosophical prose.

Since you’re feeling nosy (how else would you have gotten to this page?!):

Why La Pêche Fraîche?
La Pêche Fraîche means “The Fresh Peach” in French, the language which I’ve been studying for six years.  If I were forced to choose a favorite fruit (though I would have to be hard-pressed), it would inevitably be the peach.
Soft and slightly fuzzy, with luxuriously juicy and sweet flesh, peaches epitomize summer and sweet memories for me.  I love their aroma, their soft exterior, their mouth-feel, and, most of all, their taste.
There’s nothing quite like a perfectly ripe peach.
Pêche is also one of my favorite French words (nerd alert), rivaled only by pistache.
La Pistache Fraîche wouldn’t exactly have the same ring to it, however.

Why sweets?
I am both a scientist and an artist at heart, and desserts allow me to satisfy both sides of myself.  I love the precision and the detail of each cake or pastry; I adore complicated recipes and fussy techniques.
I thrive on challenging myself to go further, to perfect something until I can do no more.
My brain (and my Pinterest and instagram…) is constantly filled with dreams of dessert.
It all started in 2001, when my parents bought me an Easybake oven–big mistake.
I’ve been in a torrid love affair with sweets ever since.

Stay a while and share in my confessions of confection.
(I’ll try not to bore you.)

14 thoughts on “About

  1. Rachel,
    I loved having your dad here. I am so glad that he shared your blog with me. It is beautiful, entertaining and so well-written. Your dad is so proud of you as he should be. I look forward to following you and seeing all of your lovely ideas.

    Aunt Anna

    1. Aunt Anna,
      Thank you for your kind words!! My dad said he had a great time visiting you guys… Clear indication that I’ll have to come down with him sometime soon! It’s been far too long.
      Love,
      Rachel

  2. Hi Rachel.
    I absolutely love your site. The baking is so creative I can hardly wait to see what you are going to post next. I have tried the financiers which turned out incredible and my husband just loved them. He says I am an amazing baker. :) I also made your peanut butter cup cakes which are to die for. I don’t know what to try next but I intend to try everything you posted. The pictures and the poetry….. exquisite . Well done. I am your true fan.

    1. Brooklin– that’s about the nicest thing anyone has every told me! I’m so glad you liked the financiers and PB cupcakes, and I’m very grateful to have you as a fan! :D Xx

  3. Hi Rachel,
    As a 13 year old cooker, reader, photographer, and writer, I adore your blog. I was brought through brit.co to your pavlova recipe and connected immediately when you mentioned being a “weird” child reading Martha Stewart: I regularly read Martha Stewart Living and I constantly bother my mom with my (sometimes successful, sometimes failing) cooking endeavors. As a photographer, I find your snapshots of food gorgeous and as a writer, I find your prose and poetry alike beautiful. I’m so glad to have found such an awesome blog run by such an awesome person. I hope to try your recipes soon!
    xx Lily

    1. Lily, I’m so glad that you found me! It’s so wonderful to hear of young aspiring foodies and chefs. It sounds like we have a lot in common– I hope you continue to pursue your loves of food, photography, and writing. Let me know if you try any of my recipes, I’d love to hear how they go!
      Xx

  4. I absolutely love your blog. These recipes are fab. I really want to try them out and improve as a pastry chef. Please keep it up!

    1. Thank you so much for your kind words, Seth! I’m glad to have you reading; I hope my recipes can be of help in your pursuit of pastry!

  5. Rachel,

    I feel like I am writing to a superstar! Not to blow sunshine up your ass but seriously…you are on your way. I came into contact with you and your blog through your mother/my doctor. I have been hooked ever since. Now I believe things happen for a reason and there are no coincidences. However, I am a bit neurotic…just ask your mom. One day I was having one of my “episodes” Dual AV node pathways, hovering around 175 BPM, usually this kind of “run” will send me to the ER and while I was tying to keep myself inside my body I remembered that I had happened to mark your blog earlier that morning saying to myself, “oh, I get to that later tonight”. I sat down shaking from the incessant pvc’s and ectopic beats and opened up your blog “Between to Lungs” Let me just say that I laughed my ass off and thought this is so typical…Just when I needed something to happen it did and in doing that I was able to get my mind right where it needed to be and calm down. I spent the rest of the night going over all of your recipes and getting really excited tying to figure out if I would be able to pull off making any of them.
    I come from a long line of self proclaimed chefs and cooks. My family owns 25 restaurants in the Bay Area and have either cooked, waited tables, or managed restaurants my entire life until my love of paper and the written word inspired me to buy a small but promising stationery store…”Ithacards” on The Commons and turn it into one of the best paperies on the east coast, Mockingbird Papereie. I have shared your blog with my friends at Sarah’s Pattisserie where I thought you would be working for a summer, all my California chef friends and family and we just can’t wait to see what you make next. I hope you will stop in the store when you are in town and introduce yourself.
    Be well,

    Suzanne

    1. Suzanne,
      I can’t thank you enough for your kind words. This is by far the BEST compliment I can receive– I’m so glad that you’re hooked here. I can’t imagine more perfect timing for that crazy cake to have gone up. I will definitely stop by and say hi during the summer, and thank you for sharing my blog with Sarah’s! I will let you know if I do end up working there.
      Best,
      Rachel

  6. Hey Rachel,
    Your blog is mouth watering to say the least. I’m a pretty novice baker and would like a recommendation for a chocolate cake/dessert. I’m not a big fan of coconut and I don’t think pecan is available in my small-town in India. I’m also really impressed by the detail in all your posts. Can you by now imagine what a dessert tastes like based on the recipe?
    -Mayukh

    1. Mayukh, thank you for your flattering words!
      As far as imagining the taste of a dessert, I will say that many times I tweak the recipe before testing it, so I guess that’s something.
      I can recommend a few simple chocolate cakes: this cake works as layers (2 8-inch pans or 3 6-inch pans) or in a 10-inch (25 cm) round or square cake tin–it’s my go-to simple, soft and tender chocolate cake recipe; this one requires only 6 ingredients and is more of a torte (single layer, crunchy top, not good for frosting); and here is a cake similar to the second, though suitable for multiple layers, since it has less of a crusty top.
      I hope this helps. Let me know how it goes and if you have any more questions!

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