As someone who has lived in the US for a good amount of time, I have found that there are some food items that I miss terribly now that I’m back in Europe.

Even more sadly, when you become attached to the American food and recipe blogs out there, you swiftly realize that you are going to have to learn about substitutions because many of the commonplace ingredients are either absent from French supermarket shelves or can only be purchased for a small fortune in specialty-stores. Thanks to some help from other American bloggers in Paris, I have come to some conclusions.

I’m not going to re-invent the wheel here, so first off let me guide you to David Lebovitz’s excellent blog post about sourcing and substituing North American ingredients in Paris and France. This page is focused on baking ingredients but it’s a fine start for some of the most difficult things to find.

sacré coeur


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