Fleur’s French Bakery Get the Book · $39
Lifetime baker · 2026 Launch price · $59 $39 · ends in --:--:-- Fleur’s French Bakery · First Edition

Fleur Verdier Velten · Fleur’s French Bakery

The most expensive thing in your kitchen is the bread you keep buying instead of baking.

I’m Fleur Verdier Velten. I spent thirty years in a small French bakery, starting at four in the morning, and I watched the same loaves cross the counter every day for prices that make no sense when you know what’s in them. This is what I’d have told you if you’d come behind the counter: 100+ recipes to bake real French bread, pastry, and sweets at home — with your oven, your grocery store, and your own two hands.

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Pays for itself before the first bag of flour runs out.

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290pagesevery technique covered 12partsbread to preserves 100+recipestested in a home kitchen “A lifetime before dawn, written down at last” Instant e-bookPDF + EPUB · any device

01 · The math

Every kitchen sends a bill for the things nobody baked.

These are them — what an ordinary household spends in a year on bakery items bought from a store or a coffee shop. Most folks call it the cost of eating well. Most of it isn’t.

The green ink is the same kitchen, run by someone who read this book first. Every green number has its chapters: what to bake, how to scale it, and when a Sunday afternoon pays for the whole week.

$39. Once. The savings come back every year.

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$39 once · instant download · PDF + EPUB

averages from typical US household bakery spending · your kitchen will differ

≈ $3,840 you kept in your pocket

02 · What’s inside

Twelve parts, 100+ recipes, the whole bakery.

From the flour bin to the holiday table. Every recipe has its technique, its timing, and its “what to look for, feel, and hear.”

01 The Baker’s Foundations (Les Bases) 6 topics

  • Pantry — Flour, Butter, Yeast, Salt, and What to Buy
  • Tools — What You Need and What You Don’t
  • Your Oven — How to Know It and Work With It
  • Core Techniques — Folding, Shaping, Proofing, Scoring
  • A Tour of France — Regional Breads and Traditions
  • Boulangerie vs Pâtisserie — Two Trades, One Kitchen

02 Le Pain (Bread) 13 recipes

  • Baguette
  • Épi de Blé
  • Ficelle
  • Pain de Campagne
  • Pain au Levain
  • Pain Complet
  • Pain de Mie
  • Pain aux Noix
  • Pain de Seigle
  • Fougasse
  • Petits Pains
  • Pain aux Olives
  • Pain Viennois

03 Viennoiserie 7 recipes

  • Croissants
  • Pains au Chocolat
  • Pains aux Raisins
  • Croissants aux Amandes
  • Brioche
  • Kouign-Amann
  • Chausson aux Pommes

04 Les Pâtes (Pastry Doughs) 5 recipes

  • Pâte Brisée
  • Pâte Sucrée
  • Pâte Sablée
  • Pâte Feuilletée
  • Pâte à Choux

05 Les Tartes 6 recipes

  • Tarte Tatin
  • Tarte au Citron
  • Tarte aux Fraises
  • Tarte au Chocolat
  • Quiche Lorraine
  • Galette Rustique

06 Choux 6 recipes

  • Chouquettes
  • Éclairs au Café
  • Éclairs au Chocolat
  • Religieuses
  • Paris-Brest
  • Croquembouche

07 Les Crèmes (Creams & Fillings) 6 recipes

  • Crème Pâtissière
  • Ganache
  • Lemon Curd
  • Caramel au Beurre Salé
  • Meringues
  • Buttercreams

08 Les Gâteaux (Cakes) 8 recipes

  • Gâteau au Chocolat de Mémé
  • Quatre-Quarts
  • Gâteau Basque
  • Financiers
  • Madeleines
  • Fraisier
  • Opéra
  • Bûche de Noël

09 Petits Fours (Cookies & Confections) 6 recipes

  • Macarons
  • Sablés Bretons
  • Palmiers
  • Cannelés
  • Truffes au Chocolat
  • Calissons

10 Crêpes & Comforts 7 recipes

  • Crêpes
  • Crêpes Suzette
  • Beignets
  • Pain Perdu
  • Crème Brûlée
  • Mousse au Chocolat
  • Île Flottante

11 The Baker’s Calendar (Holidays) 5 topics

  • Galette des Rois
  • Easter Treats
  • Christmas — Pain d’Épices, Kougelhopf, Bredele
  • Party Planning — What to Bake Ahead
  • A Year of Baking — Seasonal Flour, Fruit, and Rhythm

12 The Baker’s Cupboard (Preserves) 4 recipes

  • Confiture de Fraises
  • Confiture de Lait
  • Pâte à Tartiner
  • Compote de Pommes

03 · The honest part

The deal this book makes with you.

✕

The recipe that skips the step you need

Every step is here, with what to look for, feel, and hear.

✕

The baguette that tastes like the bag it came in

Crust that sings when it comes out of the oven.

✕

The pastry cream that broke and nobody told you why

Troubleshooting for every dough, cream, and bake.

✕

The French recipe that assumes you already know

Written for your kitchen, your grocery store, your oven.

Fleur Verdier Velten — Fleur

04 · Early readers

The first people through it.

★★★★★
I had tried croissants four times from four different cookbooks and they never came out right. Fleur’s instructions are so precise — the temperature of the butter, the feel of the dough, the exact number of turns — that they worked on my first try. Actual layers. I cried a little.
Sophie M. · early reader
★★★★★
My kids and I bake every Sunday now. The recipes marked “Family” are genuinely easy enough for a nine-year-old to help with, and the madeleines have become our thing. She writes like she’s standing next to you, which is exactly what I needed.
James P. · early reader
★★★★★
My first baguette made the sound. You know the one — the crackling when you pull it out of the oven. Fleur calls it “singing.” I stood in my kitchen listening to bread sing and thought: this book is worth ten times what I paid.
Nadia K. · early reader
Fleur Verdier Velten in her bakery
Fleur Verdier Velten · lifetime French baker

05 · Who’s Fleur

Who’s telling you this

I’m Fleur Verdier Velten. I spent thirty years in a small neighborhood bakery in France, starting at four in the morning and finishing when the last baguette was sold. I learned from Mémé — my grandmother — who learned from hers, and so on back further than anyone wrote down.

I’ve adapted everything for American home kitchens with ordinary ingredients from ordinary stores. No special equipment, no mail-order flour, no pastry school required. Baking is not a test. Nobody is grading you. This book is thirty years of early mornings, written down so you can do it in your own kitchen, at your own pace, and eat better than anything you can buy.

06 · Order the book

Pay once. It’s yours for good.

The complete book — 12 parts, 100+ recipes, 290 pages from baguettes to preserves — yours to download the moment you pay. Pay once, and it’s yours to keep — on your phone, your tablet, your computer — forever. No subscription. No upsells.

$59 $39
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07 · Questions

Questions people ask

Do I need a stand mixer?

No. Every recipe in this book can be made by hand. I mention a stand mixer where it saves time — brioche and some enriched doughs — but I give the hand method for everything. Most French bakers I know prefer their hands.

Metric or cups?

Both. Every recipe has both metric (grams) and US cup measurements. I recommend a kitchen scale — a $15 one is fine — because baking is more forgiving when the flour is weighed, but cups work and I’ve tested every recipe with them.

What if I’ve never baked bread before?

Start with Part One — The Baker’s Foundations. It covers everything from how flour works to how to shape a loaf, with photos at every step. Then bake the Pain de Campagne in Part Two. It’s the most forgiving bread in the book and it will teach you everything you need for the rest.

Can I get the ingredients at a regular grocery store?

Yes. Every recipe uses ingredients you can find at any American supermarket. Where a French ingredient has no exact equivalent — crème fraîche, for instance — I give you the substitution and tell you what changes.

What do I get, and what format?

The complete book — 12 parts, 100+ recipes, 290 pages — on your screen the moment you pay, in two files: a PDF and an EPUB. Read it on a phone, a tablet, or a computer, send the EPUB straight to a Kindle, or print it out at home.

Can I get it on paper?

The book is digital — you download it right after you pay, no waiting on the mail. If you like paper in your hands, print any recipe, any chapter, or the whole thing on your home printer.

Is it a subscription?

No. You pay once. Future editions and new recipes come to you free.

My oven runs hot. Or cold. Or has no fan.

Part One has a full section on learning your oven — hot spots, calibration, steam, and how to work with or without convection. Every recipe gives temperature guidance for both conventional and convection ovens.

The best bread you will ever eat is the one you bake yourself.

100+ recipes, 12 parts, 290 pages from the flour bin to the holiday table. One honest book. $39, once.

Get the Book · $39

$59 launch price · instant download · PDF + EPUB