This bundle includes Áine's staff pick cookbook and her four favorite pie and baking spices.

About the Book

When people find out I worked as a pastry chef, one of the most common questions I get asked is "okay, but how do you make a good pie crust?" Instead of going into a twenty minute spiel on my favorite butter brands, the right kind of salt to use, and why I loathe it when people are told to grate frozen butter into the flour (you're making the butter chunks too small), I just recommend this book. Easier, and just as useful. It's a great stepping stone to up your pie game if you're looking to improve your skills, and also provides an excellent starting point if you've never made a pie before.

About the Spices

Vietnamese Cinnamon is my go-to when I want something nice and punchy. It stands up well with other strong flavors, so it’s great in recipes with molasses, chocolate, or dark brown sugar.

I really think one of the easiest ways to improve your baking or cooking is by using fresh grated Nutmeg. It’s such a small shift, but the flavor is warmer and more aromatic, and it makes things feel just a little more intentional.

Fleur de Sel is perfect in pie dough because the grain is fine enough to dissolve easily, but I also love it as a finishing salt. A little sprinkle on top of cookies or cake batter before baking adds the best contrast.

I’m always adding a pinch of Indian Cayenne to fruit. Especially something quite sweet like stone fruit. It adds this subtle complexity and warmth that makes the whole dessert taste more layered without making it spicy.