Western Living Magazine
WL Reader Survey 2026: Win Round-Trip Harbour Air Flights and More!
The Room: 3 Beautiful Home Offices Designed to Make Work Feel Calmer
6 Homes with Custom-Made Dining Tables
6 Egg Recipes for Your Easter Brunch
Recipe: Mini Egg-Topped Cream Puffs
Vancouver Chef Vikram Vij’s Indian Chai Tiramisu (A Coffee-Free Twist on the Classic)
Cowichan Valley Travel Guide: Farms, Wineries and Food on Vancouver Island
5 Reasons to Visit Osoyoos This Spring
Tofino’s Floating Sauna Turned Me Into a Sauna Person
Spring 2026 Shopping List: Western Canada’s Best New Home Arrivals
The Hästens 2000T Is the Bed of All Beds
“Why Don’t Towels Stretch?” Herschel Co-Founder’s New Home Goods Brand Rethinks the Towel
WL Designers of the Year 2026: Meet the Industrial Design Judges
WL Designers of the Year 2026: Meet the Furniture Judges
WL Designers of the Year 2026: Meet the Interior Design Judges
Beaucoup Bakery's Betty Hung shares her picks for making oh-so Parisian holiday treats.
How do you ace a Christmas cookie platter? You take it slow. Sure, you can churn out chocolate chip cookies in your sleep, but it’s the holidays—finally there’s time for leisurely afternoons spent in the kitchen, losing yourself in the baking process alongside the friends and family you’ve put to work in a joyful assembly line. And French cookie recipes are the perfect match for this sort of savour-the-moment baking experience: patisserie classics like éclairs and sablés are challenging without being complicated, delicate without being fussy, and (most importantly) decidedly delicious. With the recent release of French Baking 101, author and Beaucoup Bakery owner Betty Hung has cemented her role as the West Coast queen of Parisian pastry—here, she shares the beautiful, buttery treats that will fill your kitchen with warmth this holiday season.
“I think great baking comes from baking with your senses. What do you smell? What do you feel? Follow the recipe, but also be present and in the moment. Once you get the hang of it, that’s the difference between mediocre and good.”
“I try to bake with good ingredients, like real butter and vanilla: the time and effort are the same as if you bake with artificial vanilla or margarine, but the results are way better.”
Alyssa Hirose is a Vancouver-based writer, editor, illustrator and comic artist. Her work has been featured in Vancouver magazine, Western Living, BCBusiness, Avenue, Serviette, Geist, BCLiving, Nuvo, Montecristo, The Georgia Straight and more. Her beats are food, travel, arts and culture, style, interior design and anything dog-related. She publishes a daily autobiographical comic on Instagram at @hialyssacomics.
Are you over 18 years of age?
Get the latest headlines delivered to your inbox 3 times a week.