I love the work of the FoudryCollective agency, especially the one for Emporium Pies.
Emporium Pies is a boutique pie shop in the Bishop Arts District of Oak Cliff Dallas.

J’adore le travail de l’agence FoudryCollective, et en particulier celui pour Emporium Pies.
Emporium Pies est un magasin de tarte au Bishop Arts District de Oak Cliff Dallas.


More of the work of Foundry Collective.
Portrait photos by 
Kelsey Foster
Emporium Pies


Fika is originally used as a Swedish verb meaning “to go out for coffee,” It is standard in Sweden to invite friends to fika every few hours during the work day. One’s coffee is normally accompanied with a small snack such as a sweet bread, cinnamon roll, or piece of cake.
Fika Cafe, which recently opened in Toronto’s Kensington Market, provides a fantastic venue for practicing this tradition. The interior is light and spacious, aptly styled in a Scandinavian manner. The cafe mascot – a Swedish pony – can be found adorning coffee cups, placed on shelves and table tops as well as spotted in photos hanging on the walls. Good coffee and pastries are what the cafe’s known for, and it is the ideal place to fika.

Fika est à l’origine un verbe suédois signifiant  « aller prendre un café, » C’est la coutume en Suède d’inviter des amis à fika plusieurs fois pendant la journée de travail. Le café est normalement accompagné d’une petite collation comme un pain sucré, une brioche à la cannelle, ou un morceau de gâteau.
Le Fika Cafe, qui a récemment ouvert au Kensington Market de Toronto, offre un lieu fantastique pour pratiquer cette tradition. L’intérieur est spacieux et lumineux, décoré avec style de manière scandinave. La mascotte du café – un poney Suédois – peut être trouvé ornant tasses de café, placé sur les étagères et les dessous de table ainsi que sur les photos accrochées aux murs. Un bon café et des pâtisseries, voilà ce pour quoi le café est connu, c’est l’endroit idéal pour fika.


Find out more about Fika
Via Cereal Mag


Some lovely, light grey gifts for you this week !
Christmas is almost there ! Enjoy :)

Quelques idées cadeaux tout en gris clair cette semaine !
Noël est bientôt là ! Enjoy ! :)


1. rope and mesh necklace, 2. Cereal Magazine, 3. Treasure Diamond, 4. Cutout Ankle Booties, 5. Every Occasion Notecard Set, 6. Royal Apothic Handcream, Kensington Garden fragrance, 7. Tassel Garland.



Here’s a recipe for classic new york bagels you can make at home.
Makes 13 bagels

2 teaspoons (6g) instant yeast
2 1/4 cups (510mL) lukewarm water
3 tablespoons plus 1/2 teaspoon (40g) granulated sugar
3 teaspoons (10.5g) salt
1 large egg
4 1/2 teaspoons (20g) malt powder flour
(do not substitute with malt syrup)
2 1/2 teaspoons grapeseed or vegetable oil
2 tablespoons (42g) honey
2 1/4 pounds/1 kilogram (about 8 cups)
 bread flour

2 to 3 quarts (1 to 3 liters) water
, as needed
1/4 cup (80g) malt barley syrup (or honey)
1 tablespoon (14g) baking soda
1 teaspoon (6g) salt

Poppy seeds, sesame seeds or fleur de sel.


Line two baking sheets with parchment paper and set aside.

In the bowl of a stand mixer or a large mixing bowl, whisk the yeast into the warm water and let stand 2 to 3 minutes or until dissolved.

Whisk in the sugar, salt, egg, malt powder flour, oil and honey, then gradually add 7 cups of the flour. Add the remaining 1 cup of flour as needed. Mix with stand mixer fitted with the dough hook attachment (if using the stand mixer) or with a sturdy wooden spoon until cohesive. The dough should not be sticky, but still soft and pliable.

Keep a bowl of warm water near to wet your hands slightly. Knead dough on a clean, dry work surface for 10 minutes by folding and punching the dough into itself. Place the dough in a large bowl, cover with plastic wrap or a clean dishtowel and allow to rest in a draft-free area for 45 minutes (this period is known as bulk fermentation).

Take the dough mass and use bench scraper to cut it into 13 equal-size portions (note: weigh the dough mass, divide by 13 and voilà!). Shoot for  4-ounce/115-gram pieces.

Roll the dough pieces into small balls by using traditional bread round shaping technique (roll under palm on a work surface, pull the dough toward yourself and tuck the seam with your pinky finger. You can rotate the dough to make sure all the sides are equally tight). To complete shaping, fold the loose ends of the dough in on itself. Once finished with this step, lay seam side down on the work surface. Allow to rest for 5 minutes.

After 5 minutes have passed, poke a hole through the center of the ball to create a donut shape. Holding the dough with both thumbs in the hole, rotate the dough with your hands, gradually stretching it to create a hole about 2 inches/5 centimeters in diameter. Arrange finished bagels on parchment paper–lined baking sheets and cover with a clean dishtowel as you work on the rest.

Lightly oil (or coat with cooking spray), cover with plastic wrap and set in refrigerator overnight (or up to 2 days).

Pull bagels out to rest in room temperature for 60 to 90 minutes. Preheat the oven to 460°F/237°C.

Place one of the bagels in a small bowl of cold water. If it sinks and doesn’t float back to the surface, shake it off, return it to the pan and wait for another 15 to 20 minutes, then test it again. When one bagel passes the float test, they’re all ready to be boiled.

Fill a Dutch oven about 2/3 full with water, and pour in the malt barley, baking soda and salt. Bring to a boil over high heat, then reduce to a simmer.

Lay out 3 layers of paper towels on a work surface for draining the bagels.

Add bagels to simmering water a few at a time, and boil for 2 minutes total, flipping halfway through to ensure even boiling. They will float to the top when finished. Transfer to the paper towels with a slotted spoon or a spider skimmer. Repeat process with remaining bagel dough.

When finished (while bagels are still damp), take your preferred topping and place it in a medium bowl. Dip the bagels until the top is coated thoroughly. Set aside on parchment paper–lined baking sheets. Once all bagels are completed, bake until golden brown, about 20 minutes, rotating sheet halfway through baking. If the bagels seem to be getting too dark, lower the temperature accordingly (10 to15 degrees). Cool bagels on racks for 30 minutes, and enjoy !

Recipe by J.D. Stark
Photographs by Chantelle Grady
Find the original recipe here


I absolutely love these illustrations by Teagan White.
Her work encompasses intricate drawings of flora and fauna, playful watercolors of anthropomorphic critters, and illustrated typography.

J’adore les illustrations de Teagan White.
Ses dessins complexes mêlent flore et faune, aquarelles ludiques de créatures anthropomorphes et typographie.

131107_THECOZYFOX_TeaganWhite_image-01You can see more of her work here.