Welcome to La Pêche Fraîche!
As you probably already know, I’m Rachel, and I’m the creator, author, photographer, graphic designer, resident worrywart etc. etc. of this butter- and complaint-sodden food blog, started way back in May 2012.
high school college student full-fledged adult medical student at Ithaca High the University of Chicago in New York City at NYU School of Medicine.
At UChicago, I majored in biological sciences with a specialization in neuroscience, and minored in Statistics. I graduated Phi Beta Kappa in June 2017, and no, I’m not adjusted to that yet.
But La Pêche Fraîche is devoted to food—most importantly, all things sweet.
You’ll find an array of recipes here, ranging from towering layer cakes to intricate pastries and (very very occasionally, read: never, nowadays) 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. You’ll find me with no words left, just sharing sugar and pictures. That’s more common than I’d like to admit.
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 dutifully studied for six years and with which I fell deeply in love, for good.
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 evoke summer and sweet memories for me.
There’s nothing quite like the scent and feel of a perfectly ripe peach, lush and sensually curvy.
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.
I am both a scientist and an artist at heart, and desserts allow me to satisfy both sides of my brain. I love the precision and the detail of pâtisserie; I gladly dive into complicated recipes and love trying all the fussy techniques.
I thrive on challenging myself to go further; I strive to become more like those who inspire me and I seek out innovation.
My brain (not to mention 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.