Boulevard Magazine, Okanagan - Nov/Dec 2018

Page 49

Sandrine Martin with a holiday specialty from Sandrine’s French Pastry and Chocolate — Buche de Noel.


“Today, people are more knowledgeable and more curious. It also goes with the expansion of the wine industry and pairing of food and wine.”  |

HE OKANAGAN attracts its fair share of talented people, and luckily for those of us with a sweet tooth or savoury cravings, many of them create edible masterpieces. Sandrine Martin opened Sandrine’s French Pastry and Chocolate in Kelowna around 15 years ago. Since then, it has collected quite the following and has been instrumental in changing some local family holiday traditions. “When we first opened, the people of Kelowna weren’t that familiar with French-style pastries,” says Sandrine. “But the world is more a global place now. More people travel and have more exposure to different styles of baking.” During her first few years in Kelowna, she could barely sell any macaroons. Today, she can hardly keep up with the demand. “People in the Okanagan have always been curious about what we are creating here, especially that we create everything from scratch. We’ve always sourced our fruits and dairy from BC farmers and growers. We even get our flour from the Shuswap.” Over the years, Sandrine has created many different holiday goodies. “It’s interesting to see families come back year after year for the holiday baking. We make four types of the Buche de Noel, our holiday season’s traditional dessert. If we stopped making that, we’d have some very unhappy customers.” Sandrine’s traditional baking ensure that she always used butter, never lard, in all of her recipes. When it comes to her chocolates, there are so many choices, you may

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