I am Aran, a Basque ex-pat living in the US since 1998, and this is Cannelle Et Vanille, my baby, my blank canvas for creating anything and everything sweet that comes out of my heart.
Why the name Cannelle Et Vanille? Because those are the smells and tastes of my childhood and this blog is very much filled with nostalgia.
Although I come from a family of pastry chefs and great cooks, I didn't start my career in the food business until I left my family's home. My parents tried to steer me in a different direction, but my love for the craft of pastry was much too strong for me to ignore.
I am also available for recipe development, food styling and photography. I love comments and feedback so please don't hesitate to contact me at a_goyoaga[at]hotmail[dot]com.
If you wish to feature some of my photos or text in your blog or web site, please contact me first to ask for permission and inquire about licensing rates.
All images © Aran Goyoaga and cannot be used without permission.
I hope you enjoyed visiting this little blog of mine...
1.02.2008
About Cannelle Et Vanille
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115 comments:
Bonjour! J'adore ton blog. Que de belles photos... Je t'ai decouvert via le blog "Vic's Recipes". Je t'ai ajoutee a mes "links" sur mon blog www.thefrenchfork.com
Can't wait to read more!
I seared for your RSS feed, and can't find it anywhere! Where is it?
What a beautiful, beautiful blog. Elegant food, elegant design.
hi Aran,
Wonderful recipes... Wonderful photos...
So happy that you joined the foodie bloggers! You sure have amazing & unique talent in you. Glad that you're sharing with us...
I will like to know more about your Basque cuisine and culture in your future entries.
Thank you!
pixen
PS. Hope you don't mind me adding you to my Favourite Talented Foodies Blogroll.
Great blog...
I remember i randomly bumped into your blog one day at lunch time. Now, i have to visit your site everyday! thanks~
mind me, what camera and lense are you using to take your goddies?
Hi Suzie- Thank you so much for your kind words. I use a Canon Rebel XT and two lenses, a Canon 28-80mm and a Sigma Macro 50mm 1:2.8. Thanks for visiting!
I was amazed by the photo of the Cherry, Almond and Chocolate Vanilla cake on FoodGawker.com. I am so glad I clicked to come to your blog!
I am definitely book-marking it for future visits.
Wow, your photography is just amazing! The pics are all so perfect! I will definitely have to try some of your recipes soon. Thank you for sharing!
I absolutely love your blog! You make art out of food.
Hi Aran-
Wow! I just found your blog this week, and do believe it has the pretties food photos I've seen yet. I can't wait to try a few recipes (I'm a sucker for homemade ice cream, and see that you are a big fan too!). I wanted to post about you on my blog this week, but couldn't find your e-mail to ask without leaving a comment. Do you mind though?
i love your blog... i am currently studying to be a pastry chef and have my little blog. Mais votre blog is tres belle, si je peut le dit. Merci pour tout votre effort. Et plus, j'adore la foto aussi, je l'ai etudie a l'universite!!
au revoir!!
I've seen your comments on Bea's and Tartellete's blogs, but I never cliked on your link before today, and now I am sorry. I had a very long day today but don't want to stop reading your wonderful posts and see the amazing photos, I am hooked for ever now. Starting tomorrow I'll study them and see which one I can try first.
Would you mind terribly if I add you to my list of favorite blogs?
Thank you for sharing your wonderful talent.
Beautiful, elegant, delicious! Thank you for sharing your gifts. I look forward to future visits!
I enjoy your blog and visit it often! You and Tartelette have renewed my interest in baking and that is a good thing. I have wanted to make your Pate de Fruits and have found the fruit puree locally so no need for special shipping; the other ingredients are on their way from L'Epicerie, I hope they turn out as good as yours looked! I love trying to find the unusual ingredients you and Tartelette use; she has a recipe using Wattle seeds from Australia and I just found a source for them here in the US. They will be here in a few day, so I should be baking up a storm next week. Thank you again, Robin
Love you're blog! So Elegant!
Hi Aran! I stumbled upon this site while searching for Creme Bulgare. I fell in love with your blog and awesome photography right away. =)
Felicidades, un blog magnífico aunque a veces es difícil encontrar en España los ingredientes necesarios para las recetas y poder probar en casa.
Saludos, Elena (Logroño)
Elena- Muchas gracias. Se que algunos ingredientes son mas dificiles de encontrar pero tampoco tantos. Si tienes alguna duda sobre alguna receta, no dudes en escribirme un email vale? Besos!
Congratulation, Aran, for the most gorgeous blog. Photos are wonderful, and recipes are the best! You got talent for sure.
Kaixo!
I was so excited to find your blog. I grew up in Donostia and was thrilled to find another basque friend. I love your recipes and look forward to trying many of them.
Wow, I absolutely love the beauty in your blog! Your presentations definitely intimidate me. I wish I could bake like you!
I just wanted to say your food is just so beautiful! I would have a very hard time eating it!!!
Your gorgeous pics are a feast for the eyes for someone who's got a sweet tooth like me. Y tu blog es un encanto! Je compte bien m'en mettre pleins les mirettes lors de mes prochaines visites. Bonne continuation.
I've just discovered your blog this morning, and I am stunned by your gorgeous pictures and recipes. How come I had never heard of you before ?
bojour,
comment avoir ce blog et ses magnifiques recettes en français??
d'avance merci pour votre réponse.
Anonymous- I'm sorry but my French is very very rusty so I'm afraid it would be hard for me to translate my blog. I could do it in Spanish or Basque though.
How was your stay at Basque Country?. I am sure you enjoyed it very much.
Good return
anauri
Ana- it was excellent, thank you for asking! ez dozuz argazkiek ikusi? blogean ipini dodaz azkenaurreko post bietan. mosu handi bet!
This looks so yummy. I would love to try your pistachio mousse. Did you use pure pistachio paste or one with added sugar. I have both. You're blog always inspires me and your photography is beautiful.
Here you have the new Meli Mató Shop. The best present at Chistmas!!!
www.melimato.etsy.com
Enjoy a lot!!!
Hello, Ara! I absolutly love the layout of your blog and how wide it is and I wanted to ask you which blogger template do you use? I have how "central" mine is. Thank you!
Hello,
I just looked at all of your photos! Your desserts are so beautiful. I want to make them all! I've been looking for a dessert recipe with pink peppercorns, so I was delighted to see your pink peppercorn macarons. When I feel up to trying macarons again, as lately they never turn out right, I'm going to test these. :)
ur blog is very nice.. i m visiting in your blog first time..but i will visit time ann time again.. your photos is very magnificient..
see u..
Hi Aran! I found you through Cakespy. What a beautiful, beautiful site you have here. Your photographs are so amazing, a nice simple style that shows off your incredible pastries and goods. Looking forward to discovering your blog!
Cheers
Lyndsay :)
Aran, I love your blog & photos, very clean & elegant. I'd like to put you on my inspiring foodie list :D thank you
Well add me to the list of new fans. I found your site via a friend of mine on another site.
Who takes your photos? And if you do tell me your secrets. I'm a savory chef but you've inspired me to extend myself.
Denise- Thank you for your kind words. I actually do all the baking, styling, photographing and dishes all by myself! I am a professionally trained pastry chef but photography is something that I just learned as I went along when I started the blog 9 months ago. Just take a look at my first photos and you can see the difference. Thanks so much!
Thank you for the beautiful blog, which I just ran across for the first time.
As everyone seems to agree, your photos are amazing.
Just one question; what are the cookies in the banner at the top of the page? I assume that with the name, I can search your site for a recipe?
Thanks very much.
Mudshark- Thank you very much. Those are chocolate meringue cookies that I filled with milk jam. here is the link http://cannelle-vanille.blogspot.com/2008/04/milk-jam-and-chocolate-meringue-cookies.html
Aran, I saw that you live in Florida - I am the reverse, growing up in Florida now living in France since 1987 - with a few years in Italy. I, sadly, am not from a family of pastry chefs and don't bake like one, but have started my own blog to share my recipes and my passion for food. Your blog has inspired me and makes all the wonders you bake look easy. I am now a follower.
Hi! I would like to post some of your pictures on my blog, to tell my readers about your's. I love everything you post! My blog is in portugueses, here: www.chatadegalocha.com
Thank you!
Hi Aran
Love your blog, specially the photos, they are very inspirational! I'll be stopping by often.
Cheers
Hi Aran!
Your blog is absolutely marvelous! Thank you for sharing your talents with us! I will be back! ;-)
Hello Aran. I'm discovering your blog and ... Wow, it's just so amazingly beautiful. The food and the pictures ! I'll be back ;o)
ZORIONAK! eta ez ahaztu abesten... Ator, ator mutil etxera... gaztañak zimelak jatera...
eta Jon Lorenek Santa Kaluseri... Olentzero joan zaigu, mendira lanera...
MOSU HAUNDI HAUNDI BAT DENONTZAT...
ANAURI
Thank you for a great blog, you are an inspiration, only hope that my humble little blog goes as far as yours.
Have a great festive season.
Happy baking
inge (aka cupcake & cookie)
What a beautiful blog, a beautiful life! Thank you so much.
Ondo pasa. Jill´en etxera zoaz?.
HAVE A NICE TIME WITH YOUR BOYS. YOU DESERVE IT.
Anauri
Your blog is fabulous! I love your recipes and your pictures. I wish you a good year 2009 with a lot of inspiration!
You and your food are amazing for both sensual and decorative, if not divine.. arts! I featured your site in the 'Sites to See' section of a new arts & culture variety interactive ezine I'm working on here at blogger, Luminous Vue - a zone culturelle. Here is a link to the post if you want to see:
http://luminousvue-sitestosee.blogspot.com/2008/12/indulge-in-luscious-canelle-et-vanille.html
*Best*
found you from flickr - - we're now hungry
Congratulations on a fantastic blog!
Aran
Hola mi nombre es Carmen, soy de Argentina y saltando de blog en blog llegué al tuyo.
Todo es precioso!! me encantan las fotos y se me hace agua la boca con esas exquisiteces que veo.
Mis padres vivieron en España, asi que algunas recetas trageron con ellos. Pero además aca en Argentina, algunas son muy tradicionales como el arroz con leche...
Bueno Aran te felicito por lo que haces y te agradezco por tanta belleza e inspiración que me brindas.
I love your blog... your desserts and photo are really fantastic.
Do you own a shop?
Mitch L- No, i don't. Maybe one day!
Dear, I am amazed by the quality of your recipes, your skills to make the posts look wonderful, etc :)
Just saw this about, and wanted to tell you i linked to your site showing a little piece of a photo (i hope that's ok). It's not a full image but a crop, coz I sent people to one of your recipes :D
Anyways if there's any problem please let me know :)
Big hugs and keep this amazing work :D
You are a genius!!!
Thank you for your fantastic recipes and photos.
Un abbraccio dall'Italia.
Jilly
I've just discovered your blog on tastespotting and think I am in love. What lovely photographs, recipes and writing you have! I am really looking forward to familiarizing myself with your archives and reading your future posts. Thank you for sharing your creative spirit with us!
Aran,
I love your blog....
And completely love those macaroons you have featured. I made a batch recently and they did not come quite out like I had hoped. Any tips?
I would love to feature these on my blog at www.prettylovelythings.com.
-Sam
Your lighting is amazing. Is it all natural light or do you use lamps as well?
My lighting is all natural, no lamps. I do use bouncers when necessary though.
Do you need a secretary? I´m ready for it.
ZORIONAKKKKKKKKK
eta ospatu
guk egingo dogu
anauri
jajaja... eskerrik asko ana! sekretaria ez dakit baina nanny bai eh?
Why am I just discovering your blog? Breathtaking! I plan to try the chocolate puff pastry you wrote about in Desserts Magazine. And then the palmiers. Thank you for sharing it.
Hello there, Aran! I've been reading your beautiful blog for a while now(and drooling over your creations!) and wondered if you or your family had a recipe for buñuelos con crema? They're like profiteroles with custard inside. I used to eat them every day when I lived in Salamanca but can't find a recipe anywhere :(
Any chance of some photography tips as well as recipes ;)
Keep up all the fantastic work,
Charlie x
Hi there Aran! We (I'm speaking for both myself and a dear friend) are more than overjoyed to stumble upon your blog.
You say you live in Florida, but (and this may seem to be an ignorant question) do you have a pastry shop here? We know that making your decadent goods will be tasty, but we both agree that it'd be best if we could try from the expert. I just want to know so that sometime, if I'm near the area or we have a roadtrip, we can stop by.
You don't know how much you've inspired us to bake again, and though it be only a hobby for us, we really admire the recipes you've made and the photos you've taken. I'm certainly going to try making a mille-feuille from scratch!
Hi Michelle (and friend)- Thank you for your kind words. No, I do not have a pastry shop. I am a professional pastry chef but I have switched gears a bit and I'm dedicating a bit more to food styling and food photography now. Having a pastry shop is a dream but requires so many resources, time and dedication... So maybe one day. Thank you for your comment. It made my day!
oh my.... what a wonderful blog. and the recipes... oh my. You can´t tell how happy I am that I found your blog.
your photos are plainly awesome. We have lot of Sweets& Cakes mags here in Germany but most of the times those have recipes nobody can follow and when you mess up there´s no one you can ask. And... well, I wouldn´t say the photos are bad, but I would love to see some of your recipes and photos in there.
Why don´t you do a book with your recipes? (I couldn´t find any book here so i´m asking... :) ) I´m sure any publisher specialized on food would be happy to get a book with your recipes/photos.
... not to mention how happy *I* would be ^^
Anne
Good for you. You followed what you have a passion for and I hope more girls do the same. People like you really do inspire me
Your photos are SO beautiful! I can't wait to try some of your recipes.
I can't imagine what I could say that people haven't said already! Beautiful crafts—baking and shooting. I work for a commercial photo studio and we shoot a lot of food... Yours is inspirational. Thank you for sharing it—
Your recipes and photos are inspiring--I would love to try some, but I'm afraid my skills aren't up to par.
What kind of camera do you use?
Congratulations on such beautiful work!
Hi Lindsey- Thank you very much for your kind comment. I use a Canon Rebel XT with a Sigma 50mm macro lens for most of my food shots. As you see, not very fancy equipment! :)
Hi my name is Rachel, and first off I have to say I love your blog! The photography is really great the food always looks so delicious. I myself am a student of photography, and have recently begun to take an interest in food photography. If its not to much to ask, I could use a few tips. Its much harder than it seems. I would love to know, what lighting you use, and what equiptment, if its not too much.
Again I really enjoy your website, its even gotten me in the kitchen trying to make some of your more simple recipes!
Thank you for your time
Rachel
Rachel- I really don't consider myself a food photographer. I manage but I am more a food stylist/pastry chef. My gear is very simple, a Canon Rebel XT with a Sigma 50mm macro lens. I only use natural light that is available in my living room in the afternoon and I use foam board as a reflector. And that is it really. I just have learned to find the best light available and I always shoot in manual to get the right exposure. I wish I had more tricks to share but I'm afraid it's about practicing. I have only been doing this for a year and I am all self taught! Thank you very much!
I stumbled upon your blog through foodgawker, the daring bakers section. I love it!!! Your pastries are beautiful. Takes me back to France, every one of your posts. I'm now a subscriber and look forward to future posts.
merci mille fois. what a beautiful blog.
I found your blog through Digg, and I have to say, it's both delicious and inspiring. You're very creative. Thanks for sharing with us =)
Aran, thanks to DB I came across your blog. My goodness, your pictures are beautiful!
Today is my first day at your website, and I've very much enjoyed it (all the while cursing my food life for being so mundane).
I've reached the conclusion that I would like to kidnap you and lock you in my kitchen. [Or simply give the recipes a try myself]. Thank you for this! Brought some serious smiling and drooling into my day.
Rooo la la la la la la!!!!!!!!
Quelle magnifique site. J'A-D-O-R-E et je ne suis pas la seule apparemment, vu qu'il a ete prime :-)
wo, wo, wo!!!
C'est en me baladant chez "B comme bon" que j'ai atterri ici...chouette decouverte, vraiment.
Je vais revenir tres souvent. Par contre, pour les commentaires j'assure moins :-(
Bonne continuation.
Nota Bene: I left my comment in french, but I speak englsh too :-)
Kaixo Aran!
He llegado a tu blog desde otros blogs (de miniaturas 1:12 para ser mas exactos) He ido pasando pagina por pagina con la boca abierta. Las fotos son fabulosas y tienen una pinta... Es una inspiracion estupenda para mis comidas en miniatura. Y encima me he encontrado con la sorpresa de que eres del Pais Vasco! Yo soy de Llodio y vivo en Londres UK, asi que me ha hecho muchisima ilusion encontrarme esas fotos.
Zorionak eta musu handi bat.
Laura.
Kaixo Laura- Eskerrik asko. He intentado seguir el enlace para tu blog bajo tu nombre y me da error asi que no he podido verlo. Aprecio tus palabras y me alegra saber que te gusta. Mosus-
Hi Aran! I love your blog! It's very inspiring for me, I visit your site often! Great pictures and fabulous recipes, and what an adorable little boy!
Hi there. I recently found your blog, and I think it is quite delightful. Your pictures are excellent--I wonder, do you take those photos yourself or have your own photographer? Anyways, I like the overall look & feel of your blog. Keep up the good work!
Hoang- Thank you very much for your kind words. Yes, I bake, style and photograph everything in this blog. And do the dishes too!
Hi,
I love your food and your photos. I am also studying and learning photography. I was wondering (if you don't mind) if you could tell me how you get all white background and foreground, it is like high key. I love it, do you use a light source or is it natural light and if it is natural light where can I find light like that?
Thank you so much I attempt your macarons recipe and love it but I reduced the sugar to almost 1/3 because it was too sweet for me.
Thank you
NahmMond- thank you very much.
I only use natural light. Window light is the best. Avoid direct light or try placing a sheer curtain in the window to block some of the direct sunlight.
To get bright whites, shoot with a high aperture, make sure the white balance in your camera is set to the right category and try to overexpose the photo a bit. Not too much, just a little.
Good luck and thanks!
Thank you so much Aran.
I just fell in love with your food and your blog and now checking your blog has become a daily routine!
When you say high aperture do you mean wide and small number?
And if I reduce the normal sugar not the icing sugar in the macarons recipe would that affect the viscosity of the meringue? Will it turn out okay if I reduce the sugar, I really don't like them too sweet.
Thank you so much again for the info.
NahmMond- high aperture as the smallest number it will go. that depends on the lens. if you reduce the granulated sugar, the meringue might not be as stable but i think you will b able to do it. try it and let me know. thanks!
Hi Aran, A great gift and talent you have, congrats on a very appetising blog! I would love to subscribe and receive your updates.. how do I do that? regards from Sydney Australia - my website www.thecapeclub.com
Hi Aran, it's me again
I tried out the pistachio macaron recipe and i half the granulated sugar and it turned out fine. It didn't look good because I need to learn how to pipe them in perfect round shape but it tasted really good. And to day i went to Laduree - I live in London so there is one in Harrods and I live quite close to there so I go there quite often to get some macrons! Today I found 3 new special flavours for spring: Chocolat Cidret - Chocolate lime, Chocolat Passion fruit, and chocolat cerise - cheery chocolate. It was very pretty, them were brightly coloured with shredded chocolate decorated on top. It came in a bright yellow box with little birds and chicks on it for spring. It was so adorable. Sorry for blabbering but I hope this give you some ideas for flavours!
Oh sorry about this but one more thing, if you are making varieties of flavours for macarons you are limited with fruits because we can't use the puree, they have to be dehydrated, and I was thinking if it is possible to use those fruit teas, you know the one that are very weak meaning not bitter and are very rich in fragrance. From what I know the shells of the macarons are usually rich in scent not in flavour but the ganache or what ever the filling is is more the influence of the flavour. Just another idea because I think it is possible but i'm no cooking expert. If it is possible, you could do a guava flavour or very rich orange and lemon scent instead of just the zest. Because these fruit teas when you put in hot water, they don't really taste like tea, they are more like hot fruit juice!
I would love to hear your ideas..
Jean- in my side bar there is a RSS feed subscriber. Click there and follow the instructions. Thank you!
NahmMond- That could be. Also extracts and oils work well and can be added once the meringue is fully whipped and at the same time as adding the food coloring. Glad you liked the macarons. Piping takes practice but you will get there!
Wow, what a beautiful blog! You have a beautiful touch; a lot of finesse. I'm new to the blog world and trying to adapt my fine art training to food photography. Your quick learning curve gives me a lot of hope. I hope you don't mind that I've put you on my list of favorite blogs. Thanks.
Jessie
http://EatStudyBlog.blogspot.com
Hi Aran,
As one of our favorite FOOD bloggers I wanted to see if you were interested in being a part of Dining Out for Life on Thursday, April
30th by promoting our event. This is STOP AIDS Projects biggest fundraiser and we can truly use your help. Below is a blurb you can
use. If you want more information feel free to contact my colleague
Art Avitia at aavitia@stopaids.org or 415.575.0150 ext.234.
Thank you!
Michael Dorame
------------------
MAKE A DIFFERENCE - HELP STOP THE SPREAD OF HIV!
The STOP AIDS Project and Wells Fargo invite you to the 8th Annual
Dining Out for Life presented by San Francisco's own SKYY Vodka, SF
Weekly, and CBS 5/The CW Bay Area!
Simply dine at one of our participating restaurants on Thursday, April
30, 2009 and 25 percent of your food bill will benefit the HIV
prevention programs of the STOP AIDS Project.
MAKE YOUR RESERVATION TODAY!
Last year Dining Out for Life raised over $220,000 thanks to people
like you. This year promises to be even bigger and better but we can't
do it without your help. Call one of our participating restaurants and
make your reservation today. It will be one of the most satisfying
meals you ever eat. Be sure to tell everyone you know to eat out on
April 30th and thank you for your support.
--
VOLUNTEER:
Dining Out for Life- Thursday, April 30th 2009
http://dol2009.kintera.org/
Art Avitia
Development Coordinator
STOP AIDS Project
2128 15th Street
San Francisco, CA 94114
Voice: 415-575-0150 ext 234
Fax: 415-575-016
Your website is beyond Earth! I can not believe that this food can exists! Did you have a restaurant in Earth with this food?
Carina- Thank you very much. You are too kind. I have worked in many different restaurants and my grandparents and now uncles and cousins own a pastry shop, but I've never ran a restaurant myself. That is really hard work and BIG commitment. Thank you though!
Hi my name is christal and i absolutely love your blog It really inspirational!! I recently just opened up a recipe blog myself and i would really love to link exchange, it would mean alot please email me with your response i look forward
You have an absolutely gorgeous blog, love the recipes and the photos!!!
Wow. I have fallen in love with your work. Everything looks heavenly.
I feel happy just looking at all of your beautiful work. All so inspiring and gorgeous. Thanks!
Bonsoir
Je me suis permis de référencer votre blog sur ma blogothèque http://blogotheque.gourmandenise.fr
Si vous voulez, je peux vous envoyer le logo pour vos liens.
A bientôt
Cordialement
Sigo tu blog desde Barcelona desde hace más de un año y me encanta... Especialmente las fotos, son impresionantes!! Felicidades :)
que de belles photos et recettes !
un encanto para los ojos :-)
sigue asi aran !!
Hi Aran
I've been following your blog, for the last year, you are number one on my list of food bloggers!
Love your pictures, Enjoy your wonderful recipes (me and my family), and the simple gentle almost lyrical way of writing.
And here comes my question. Isn't it time for a book??
Would love to hold a hard copy of all this in my hands.
The minute the page started loading and I saw that gorgeous strawberry photo - I was hooked! You've got a new fan for your beautiful blog.
:)
I am absolutely in love with your work, Aran. I've been lurking for a while but decided to say hi, finally. :) I am also a photographer and slowly learning about food styling myself. Would love to stay in touch. xo
Aran, your blog is just amazing. I love to come and be inspired, by your photos, your recipes and the beauty of your styling. Awesome. When is the book coming out? ;)
Don't stop!
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