Recipes Baked Croissant with Fresh Figs, Goats Cheese and Proscuitto September 30, 2014 COMING SOON Advertisements Share this:TwitterFacebookGoogleLike this:Like Loading... Related Post navigation ← Piggy Pasta. Sober Ramen with Pak Choi and Tofu → About Cat Byers Cat Byers is a writer, photographer and food stylist who never learned not to play with her food. She lives between Paris and London. Find out more about her work at www.catbyers.com. View all posts by Cat Byers → Leave a Reply Cancel reply Enter your comment here... Fill in your details below or click an icon to log in: Email (required) (Address never made public) Name (required) Website You are commenting using your WordPress.com account. ( Log Out / Change ) You are commenting using your Google+ account. ( Log Out / Change ) You are commenting using your Twitter account. ( Log Out / Change ) You are commenting using your Facebook account. ( Log Out / Change ) Cancel Connecting to %s Notify me of new comments via email. Basic HTML allowed.
