Recettes Sucrées 1859
A conversation with Bisi Ira Bordley, founder of Recettes Sucrées 1859 in Bournemouth, where 19th-century French baking meets contemporary flavours.
Can you give us an introduction to Recettes Sucrées 1859?
It was the discovery on a stall in a brocante in Bordeaux, of a French recipe book from 1859, which inspired me to explore french vintage baking and start Recettes Sucrées 1859. My reaction to this book was such that I knew I had to make this food. After years of translating, baking and translating, I have now perfected over 50 seasonally inspired recipes to suit the 21st century palate.
I am a Nigerian/British woman in love with French cuisine and their sensibility of flavours. I bake and cook with true passion and utter dedication to original and pure flavours and exquisite simplicity. This involves using the best possible ingredients; real butter, cream and sugar and no additives. I make everything from scratch, take no shortcuts and let everything take the time it needs. It’s the only way I can make it as wonderful and delicious as I want.
My ethos is good old-fashioned handmade food using the best seasonal ingredients from passionate producers. Fruits and vegetables taste so much better in their season; they are in abundance, cheaper and always something to look forward to in season.
Since I launched Recettes Sucrées 1859, I have won the prestigious BBC Good Food Bursary Award and received two Gold Stars from the Guild of Fine Food Great Taste. I was also invited to showcase my creations at the esteemed Hampton Court Palace Food Festival.
What would you recommend off the menu for first-timers?
Honestly, I cannot choose. They are all my favourite. The frangipane tartes have a special place, but the viennessorie is something I am very proud of having and would continue to perfect over the years. My croissant was shortlisted to the 85 Best Croissant UK 2023. Disappointed not to have made it to the final ten but still chuffed to have made the list!
What steps have you taken to become a sustainable business?
A few years ago, I made it my mission to reduce waste as much as possible both at work and at home. I repurpose vegetable and fruit skin, which are dried up in my favourite gadget, the hydrator, and used as a snack or blitzed into powder and sprinkled onto savoury or sweet treats.
My packaging is handmade by me, eco friendly and reusable. I use onion and beetroot skin to dye the linen fabric for the condiments and biodegradable cellophane made from corn starch. The glass jars used for condiments are all reusable and I encourage my customers to reuse them or drop them back to me.
What’s next for Recettes Sucrées 1859?
The ambition is to open a boulangerie, serving a seasonal menu of viennessorie, sweet and savoury tartes, croque, pain, confiture, condiments and takeaway drinks, including my family's favourite chocolat chaud–the best hot chocolate ever! Within the space, I hope to include a pantry and an open view kitchen offering private baking classes.
However, until that day, the plan is to keep developing, perfecting, learning and introducing new product lines. One day in the future, I have a book bursting to get out of me, so watch this space!
Website → recettessucrees1859.co.uk
Instagram → @recettessucrees1859
