Lucie's Boulange

When I introduced my Financiers a little while ago, I shared the story behind this traditional French cake and the different flavours that have become part of my range. But with the arrival of summer, I wanted this collection to evolve with the season. 🍓

Throughout the colder months, I naturally gravitated towards richer flavours such as raw cacao, pistachio paste and the traditional almond recipe. As the days became longer and warmer, I found myself looking for something fresher, lighter and more closely connected to the fruits beginning to appear around the island.

This summer's collection is built around three flavours: lemon curd, strawberries and blueberries.

The lemon curd financier is bright, fresh and slightly tangy, bringing a beautiful contrast to the richness of the almond cake. It is the one I would recommend to anyone who enjoys citrus flavours and a little extra freshness.

The strawberry financier feels unmistakably like summer. Sweet, fragrant and comforting, it celebrates one of the season's most beloved fruits while pairing beautifully with the delicate texture of the cake.

And finally, the blueberry financier offers something slightly deeper and more rounded, with a gentle fruitiness that complements the almond base particularly well.

What makes these seasonal editions especially meaningful to me is that they continue a collaboration I introduced a few weeks ago. Some of the fruits used in these creations come from Julie's Veg & Jams, where organic fruits are grown just at the end of the road from the farm.

These ingredients often begin as a simple conversation. I have an idea, a flavour I would like to explore, and together with the produceur we try to find a way to make it happen locally.
To me, these financiers are not only about introducing new flavours. They are also about celebrating seasonality, supporting small local growers and allowing the menu to reflect what Jersey can offer at different times of the year.

These new summer flavours will be available at my markets with new dates coming soon, and can also be pre-ordered direct via WhatsApp.

Today, I am sharing the final part of my product range: my bread selection. 🍞

Over the past few months, I have introduced my pastries, brioches and sweet bakes. It felt only natural to finish with what sits at the heart of French baking culture and of my daily work: bread.

All of my breads are made with flour milled at the farm where I work, filtered water, Jersey sea salt and natural sourdough. Using local ingredients and traditional French recipes allows me to create breads that are truly rooted in the island.

Each loaf undergoes up to 72 hours of fermentation, developing flavour, improving keeping qualities and making the gluten easier to digest. I also maintain heritage wheat sourdough cultures, both to help preserve these older varieties and for their remarkable flavour and naturally lower gluten content.

The range currently includes:

• A Gluten-free sourdough loaf made from a house blend of rice and buckwheat flours, also available with toasted seeds.

• A traditional Pain de Campagne made with heritage wheat and spelt flours, inspired by the rustic breads of the French countryside.

• A wholemeal Spelt loaf, naturally lower in gluten and appreciated for its nutritional qualities.

• A semi-wholemeal Pain de Mie enriched with local butter and whole milk, soft, delicate and perfect for everyday toast and sandwiches.

Like many traditional sourdough breads, these loaves keep well for several days and can also be frozen whole or sliced for later use.

For me, bread remains one of the most remarkable foods: simple ingredients transformed through time into something nourishing, flavourful and deeply connected to place.

All breads can be pre-ordered and collected directly from my collection box or at one of my regular markets.

One of the things that matters most to me in this project is building real connections around food — not only with customers, but also with the people who help make these products possible. 🌱

Today, I wanted to introduce another person who quietly contributes to many of my seasonal creations: Julie, behind Julie’s Veg & Jams.

Living quite literally at the end of the road, just a few steps away from the farm, Julie grows organic fruits, vegetables, berries, herbs and fruit trees from her home garden.

What I particularly love about this collaboration is that this is not her profession. She is retired and this remains a genuine hobby project, shared mostly with neighbours and friends. Yet behind it is an incredible generosity, curiosity and willingness to experiment.

This collaboration feels particularly meaningful to me because it is built around openness and possibilities.

Very often, I come with an idea, a flavour I would like to develop, or a product I wish I could source locally. And instead of stopping at “it does not exist in Jersey”, Julie is willing to try, plant, source and grow.

From seasonal fruits used in my kouign-amann and financier collections — raspberries, blueberries, strawberries and lemons — to handmade preserves prepared on request, she helps me continue moving towards something I care deeply about: creating locally, even when it means building that local supply little by little.

One example that I particularly love is the work around wild strawberries, which she has been happy to grow specifically for my products.
To me, this is exactly what local food should be: not simply buying nearby, but creating together. An idea appears, something is planted in Jersey soil, and months later it becomes a product that can be shared through private orders or at my markets.

I will be introducing some of the products born from this collaboration very soon, and I cannot wait to share them with you.

When I introduced my Kouign Amann a little while ago, I shared the story behind this traditional Breton recipe and the flavours that have accompanied it since the beginning. But with the arrival of spring and summer, I wanted this season’s collection to feel different. 🌸

Usually, the indulgence of my Kouign Amann comes through richer notes like the salted caramel butter. This year, I felt drawn towards something lighter and brighter: fruit, freshness and the flavours that slowly appear on the island as the season changes.

Rather than creating new variations around nutty or chocolate notes as I had done before during the winter, I wanted this seasonal menu to feel more spring-like and generous in a different way — letting indulgence come through fruitiness instead. It felt like the right moment to celebrate local and seasonal ingredients, from lemons growing on the island to raspberries and delicate elderflower notes.

The first new flavour is made with Lemon Marmalade:
bringing bright citrus notes and a beautiful balance with the richness of the caramelised dough. It is probably the one I would recommend to anyone who loves fresh and zesty flavours.

The second variation uses Raspberry Jam:
creating something softer, sweeter and deeply comforting. Among the new creations, this one is definitely for those who enjoy more indulgent and fruity flavours.

And finally, the third edition combines Apricot and Elderflower jam:
bringing delicate floral notes and a more subtle profile — probably the gentlest and most elegant of the collection.

What makes these seasonal editions particularly meaningful to me is that the fruit preparations themselves are made by local artisans, using organicly grown fruits when possible.
Jersey gives us beautiful ingredients throughout the year, and I wanted these new Kouign Amann to reflect that.

These new spring and summer flavours will be available from this Saturday at my markets (every other week, Genuine Jersey Artisan Market in St Aubin) and can also be pre-ordered directly via WhatsApp.

I am very happy to share that you will now be able to find me regularly at the Genuine Jersey Artisan Market in St Aubin. 🧺

One of the biggest challenges since starting Lucie’s Boulange has been the fact that I do not have a permanent shop. I wanted to find a way to offer something regular and predictable — this end of week market feels like the perfect solution.

During all the summer, from next week the 23rd of May until the 29th of August, I will be present every other Saturday at St Aubin Village, from 9am to 3pm — alongside other Genuine Jersey members whose products have all been made locally with the same care and intention.

My stand will be located inside the Parish Hall, which means both the bakes and the baker will be protected from the island’s unpredictable weather!

You will be able to regularly find a selection of my French bakes, all handmade in the traditional way, including the following:
- cakes by the slice,
- petit fours,
- pastries,
- brioches,
- and even breads,
alongside new seasonal flavours introduced throughout the season.
As always, I continue to work with local and seasonal ingredients, and there will be naturally gluten-free and lactose-free options available within the selection.

I will also have printed gift vouchers available for my baking workshops, which can make a lovely gift for anyone wanting to discover French baking techniques in a more hands-on and personal way.

Because the market takes place every two weeks at the same time and location all Summer long, it will makes it easier for you to stock up regularly. Many of my products keep well or can be frozen, allowing you to build a small reserve to enjoy over the following days or weeks.

Being able to offer something more consistent for the western side of the island, where I live and work, feels particularly meaningful to me. And I will soon be announcing a similar regular presence for the east side as well.

I truly look forward to making this market part of the rhythm of the season, and to seeing many of you there over the coming months.

I wanted to continue this series of posts to introduce the products I make, and to share a little more about where they come from, why I chose them, and the traditions behind them. 🌿

And this time, I would like to focus on a small cake that is both discreet and deeply rooted in French pastry: the financier.

Pronounced “fee-non-see-ay”, it is a delicate almond-based cake, known for its soft, moist texture and its lightly golden, slightly crisp edges. Simple in appearance, but rich in flavour, it is one of those recipes that reveals its quality through balance and precision.

According to tradition, financiers date back to the 19th century. They were popularised by a pastry chef named Lasne, whose clients — financial workers of the time — were looking for something easy to eat, elegant and practical, without getting their hands messy. He decided to bake these small cakes in rectangular moulds, reminiscent of gold bars, giving them both their name and their iconic shape.

In France, financiers are part of what we call "gâteaux de voyage" — pastries designed to travel well and to be kept for several days. They are often enjoyed as a small indulgence with coffee, during an afternoon tea, or simply as a quick, satisfying snack.

The traditional recipe is based on ground almonds, which gives them their naturally gluten-free and light texture. Combined with whole free-range eggs and fresh butter, it creates a cake that is both nourishing and refined, with a deep, slightly nutty flavour.

It is also a recipe that allows for endless variations. At Lucie’s Boulange, my best seller remains the classic 100% almond version, but I also explore other flavours such as raw cacao, organic pistachio paste or lemon curd. For the spring season, I will be introducing two new fruit-based variations, developed in collaboration with a local fruit grower — a way to celebrate seasonality and continue building connections with producers on the island.
Some are finished with a fresh fruit on top, while others with a roasted peanut bringing a subtle crunch.

You can place an order each week via WhatsApp to choose your preferred flavours

Over time, I have slowly found my rhythm between where I live, where I bake, and where I get to meet you.📍

This map brings together the different places that shape Lucie’s Boulange today — from my collection point in St Brelade, on the west side of the island, to the farm where I work and host my workshops in the countryside, as well as the shops where some of my products are now available.

I chose these locations very intentionally.
My home in the west allows me to offer a simple and direct way for you to collect your orders, while the farm in the east is where everything happens — where I bake, experiment, and share what I do through baking workshops.

If you have already had the occasion to taste my products, place an order, visit one of my market stalls, or take part in a workshop, leaving a review on Google would truly mean a lot to me.

It helps others find my work, understand what I do, and support the growth of a small, independent business like mine.

You can leave a review here:
👉 About the Bakes (St Brelade):
https://share.google/SEJ1dDtBpamZjOjuR

👉 About the baking Workshops (Trinity):
https://share.google/5OSpSRvfDiwLuAH91

Even a few words can make a real difference.

And if you are discovering my work through this post, feel free to get in touch — whether you would like to place an order or explore a collaboration.

Thank you, always, for being part of this journey.

's Boulange Letacheronfarm Stores & The Farmer Farm Shop Pantry - By Kismet Cabana

Some collaborations feel very natural from the very beginning — like an extension of the values you are trying to build. 🍊

When I started working with Katherine Jauncey Culinary, it immediately made sense.

Behind this business is Katherine, also a mother of two young children, balancing family life alongside a deeply thoughtful and committed approach to food. Her work is rooted in sustainability, with a zero-waste philosophy, plastic-free packaging, and a strong focus on seasonal, local ingredients — often foraged, homegrown, or sourced as surplus produce that would otherwise go to waste.

What I particularly connect with is her desire to bring back traditional kitchen crafts — preserving, conserving, transforming simple ingredients into something meaningful, something that carries both flavour and memory.

In my own work, her products have naturally found their place across the seasons.
In autumn, I use her orange marmalade and black butter to bring a Jersey touch to my Kouign Amann. During the festive period, her chestnut purée becomes part of those richer, more comforting flavours. And she is now developing new nut-based creations, which will soon allow me to explore even more indulgent variations in my bakes.

Working with producers like Katherine reinforces something I experience again and again: behind every ingredient, there is a person, a story, a way of doing things with care and intention.

And this is exactly what I want to share through my baking.

I wanted to start a new series of posts to introduce the products I make, and to share a little more about where they come from, why I chose them, and the traditions behind them. 🥮

And it felt natural to begin with one that is very close to me: the Kouign Amann.

Originally from Brittany, where I come from, it is one of the first recipes I learned during my training, and still one of my favourites today. It is also my best seller, and I feel very proud being the only baker doing them here in Jersey — sharing them with you both through my bakes and through my workshops.

The name “Kouign Amann” comes from Breton and literally means “butter cake”. It is made from a dough similar to bread dough, into which butter and sugar are folded to create delicate laminated layers, slowly caramelised during baking.

Behind this recipe, there is also a story. It was traditionally made in rural families, using simple and accessible ingredients — flour, butter and sugar — to create something generous and comforting, even when more expensive ingredients like milk, eggs or fruits were not always available.

In France, it is usually shared in the centre of the table, enjoyed warm, either as a treat, a dessert or alongside a coffee. Today, it exists in many variations, while keeping its rich, caramelised identity.

I make the traditional version with salted butter caramel, but I also explore seasonal flavours such as toasted flaked almonds, hazelnut praline, Jersey black butter, chestnut purée or orange marmalade. And I will soon be introducing new flavours for the spring and summer season.

It is a bake that keeps well over time thanks to its richness, although it can firm up slightly. The best way to enjoy it is warm — just a few minutes in the oven or microwave with a few drops of water, and it will soften again, with the caramel melting beautifully. And if I had to suggest one thing… it would be to serve it with a scoop of Jersey vanilla ice cream.

You can place an order every week via WhatsApp to choose and enjoy your preferred flavour ; and if you want to bake your own, I only have few spaces left on the last baking classes of the season!

Some collaborations quietly shape everything you do, long before you realise how important they are.🥛

When I started building my bakery, one of the very first farms I worked with was Blanc Pignon — a sustainable dairy farm located in the west of the island, run since the 1940s, known for its Jersey-bred cows and its commitment to producing high-quality, local dairy products.

From their milk came a whole range of products — cheeses, yoghurts, gelato, halloumi — but for me, it was their butter and buttermilk that became part of my daily work. We worked together to find a butter that could be used in my laminated dough, rich and expressive, closer in texture and flavour to what I had known in France, yet deeply rooted in Jersey. Their buttermilk also found its way into one of my gâteau.

A few weeks ago, the farm officially closed. Before their closure, I managed to stock some of their products, which will allow me to continue baking as usual for a little while during the upcoming markets. But behind the scenes, it also means going back to work — testing again, adapting recipes, finding new ways to remain true to what I do while continuing to prioritise local ingredients.

Because this is the reality of choosing to work this way on an island in constant evolution. It brings meaning, connection, and quality — but it also comes with uncertainty. Supply is limited, options are fewer, and every change in the local landscape has a direct impact on what I can create.

At the same time, this experience only reinforces why I chose this path. Working directly with farmers and producers, building relationships, understanding their work — it confirmed from the very beginning that I was heading in the right direction.

Blanc Pignon was part of that foundation. And even if they are no longer there today, their influence remains in what I do.
I also simply wanted to take a moment to say thank you, even if it is after the fact, and to honour the work that was done there.

I will be sharing more of the producers I have the chance to work with very soon.

luciesboulange