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Alise Scott

@fleur.alise

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Canadian pastry chef. Lodge life.
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Personal acct: @aliseronaye
POSTS STORIES REELS
Y’all know I love a Pav. Crème fraîche, coronation grape tossed in rosemary grape syrup, marshmallow-y meringue, fig leaf powder. by @fleur.alise
Quince Baba. Red fife baba soaked in Black Bear Spiced Honey “Rum” syrup, filled with rosemary white chocolate cremeaux and coated with a thin layer of quince jam. Glazed with honey syrup and sprinkled with bee pollen and marigold leaf 🍃 by @fleur.alise
One thing I’ve been focusing on this winter season is consistency in my sourdough work, especially in regards to scoring - I’m finally getting to a place where I’m liking what I’m seeing #sourdough #bread #breadmaking #bake by @fleur.alise
Raspberry Shortcake w/ caramelized white chocolate chantilly, raspberry sorbet & coulis, chiffon cake and raspberry meringue crisps #pastry #pastrychef #plateddessert #cacaobarryofficial #lodgelife #chocolate by @fleur.alise
Happy little saffron and cardamom yogurt panna cotta looking like a snowy wonderland. Lemon curd, pistachio crumble and brittle, fresh oranges soaked in orange blossom & honey syrup and a z’hourat tea granita #pastry #pastrychef #pannacotta #saffron #pastrylove #dessert #plateddesserts #chef #cheflife 📸snapped by @kusinero_nate by @fleur.alise
Another dessert from this last summer: Lemon crème fraîche sherbet with peach salsa and powder, sweet pickled strawberries, lemon verbena granita and crispy meringue. One day I will get better at photographing my work but until that day comes, bear with me. #plateddessert #pastrychef #chefsofinstagram #chefsroll #granita #sherbet #pastrylifestyle by @fleur.alise
From a few years back now at West Coast Fishing Club. Sourdough donut dipped in an ice wine glaze, ice wine creameux with candied sea buckthorn. #donuts #pastry #pastrychef #icewine #seabuckthorn #sourdough #chefsofinstagram by @fleur.alise
Another from this summer. Espresso Namelaka. Namelaka dipped in a crunchy chocolate shell, topped with raspberry sorbet and a coffee caramel foam. Sprinkled with textures of honey comb, cocoa hazelnut crumble, freeze dried raspberry, cocoa nibs and a touch of Malden salt. Fresh berries. A favourite of mine. For the foam, I infused anglaise with left over espresso bean husks, or “chaff” giving it more of a ghost of coffee taste rather than full on in your face coffee, resulting in a really nice subtle flavour, and blended it with @cacaobarryofficial zephyr caramel chocolate 🤎 by @fleur.alise
Almond Panna Cotta. Elderflower Poached Rhubard, Strawberry Rhubard Gelée, Oat Almond Crumble, Strawberry Sorbet, Rhubarb Crisp. Light and crisp flavours perfect after a big meal. From this summer’s menu. #rhubarbseason #pastry #pastrychef #plateddessert #cheftalk #dessert by @fleur.alise
End of season special. Spruce Tip Creameux, Concord Grape Sherbert, Grappa Grape Salad, Lemon Curd, Macademia, Tapioca Tuile. The sherbet is super nostalgic to primary school lunches, tasting like a freshly pressed version of Welch’s grape juice. #pastry #pastrychef #sherberticecream #plateddessert #chefstalk by @fleur.alise
Lavender and Dark Fruit Pavlova. Crispy meringue, lavender gelée, lemon curd, blueberry gel, dark fruit and lavender swirled ice cream, fresh berries, crème fraîche chantilly. A favourite from this season. #pastry #cheflife #lodgelife #plateddessert #pavlova #pastrychef @clayoquotwildernesslodge by @fleur.alise
A classic. Millefeuille with zephyr caramel chantilly and fresh berries. Swipe for a first bite fail 👉#pastry #millefeuille #cacaobarrychocolate #pastrychef #chefsofinstagram #frenchpastry by @fleur.alise

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