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Lizzie

@lizzieparle

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Baker in Marseille, previously in London & Paris.
Cook & co-author of @railroadcookbook
Founding member of @curryclubldn 💚

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PEACHSUMMER is the only caption I will ever need except for SELL SELL SELLC’est le voyage qui compte—beurre de cacahuète, chocolat blanc // chic chic chic sell sell sell @rats_and_rhubarb 🩷 // reaching for PCHSUMR like 🏊🏻‍♀️ // @hugoburton_ sunsets w you 💫 // @hilaryparle.art forever my favourite artistMarseille, Camargue, Tavel,May 2026 by @lizzieparle

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a month ago

dernière semaine pour déguster notre sandwich chez @petrincouchette , jusqu’au 1er mars! il a été pensé en hommage aux goûts des plats végétariens libanais consommé pendant le carême, alliant courge butternut et noix caramélisées, puis des blettes et du choux kale fondants à la mélasse de grenade qui vont main dans la main avec le tahini en yaourt; le tout dans une focaccia au sésame.....last week to get your hands on our sandwich at @petrincouchette , until march 1st! it was thought out as an hommage to the many vegetarian dishes eaten in lebanon during lent, marrying butternut squash with candied walnuts, then chard and kale with pomegranate molasses that combine perfectly with the tahini yogurt; all sandwiched in a sesame focaccia. by @lizzieparle

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5 months ago

notre sfouf est dispo chez @petrincouchette jusqu’au 1er mars! gardant l’esprit du dessert naturellement végane et consommé souvent pendant le carême au Liban, notre version est composé d’un appareil semoule et huile d’olive, d’une confiture d’agrumes au cédrat, pomélo, et bergamote, une pâte sucrée à l’huile d’olive, et un topping gourmand à la noix de coco.....grab our sfouf at @petrincouchette until march 1st! keeping its essence as a vegan dessert usually eaten during lent, our version is comprised of a semolina and olive oil cake, a citrus jam with cédrat, pomelo, and bergamote, an olive oil tarte base, and a generous coconut topping by @lizzieparle

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5 months ago

We are already bread // hay pan calienteFinal exhibition @espaciogaviota as part of @thegramounce AltMAMarseille, MadridMay, June 2025@skurrila and her butter sculpture shot by @hilaryparle.art // graçias @carmen_facio for her infinite rosca wisdom // the beauty and knowledge of everyone who exhibited was astounding—here is @anna__kooi and her swampy piece “Tempo Doeloe” and @daniela.b.rojas piece in the background “La memoria fermenta” // to make the final bread for this piece I made a gel from the gorgeously flavourful ‘Negrillo’ wholemeal flour, a dark wheat indigenous to the area just outside of Madrid from the wonderful and generous people @despelta, sprouted wheat and T80 ‘meunier’ from @terre.et.ble in St Remy de Provence and a stiff young leaven made from stoneground T80 white wheat from @moulindecolagne 🌾 // practice 📸 in Marseille at a local tabac, @hugoburton_ out of shot encouraging me to do it quick before we run away laughingThe accompanying audio piece is available to listen, link in bio Lesson 1: Bread and learning to pay attention (leaven)Lesson 2: Bread cycle as life cycle (mixing flour and water)Lesson 3: Strength in diversity and decentralising the food system (flour from dough to field)Lesson 4: Bread as collaboration between the human and the non-human (managing the fermentation)Lesson 5: Bread as world building through repetitive transformation and creation (baking and eating)Like any loaf of bread this project was the culmination of a collective effort. Thank you to everyone who helped along the way, I am very grateful. The idea of the piece was to ignite conversation, to encourage learning and questioning from even the smallest, most mundane things that have been part of our lives since before we remember. And I encourage you to do the same.Bread is still my favourite subject. by @lizzieparle

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a year ago

“We are already bread” bread, table and audio piece by Lizzie Parle, Madrid, May, June 2025Final Exhibition @espaciogaviota as part of @thegramounce #AltMA exploring the intersection between food and art Photography by Maru Serrano, @hilaryparle.art Butter sculpture collaboration @skurrila Curation by @kevin.bello.art and @ines.coelho.da.silva Curatorial text:Forever inspired by the teachings of breadmaking, the artist offers a rustic sourdough loaf composed of grains reflecting both local and personal landscapes (the artist’s own microbiome is incorporated in the dough via the sourdough). The work also combines feminist and ecological thinking in a sound piece in which the artist recalls opportunities to learn-with bread. Through acknowledging the multitude of more-than-human encounters in collective eating, can we exercise world-building practices? by @lizzieparle

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a year ago

Growing up with PeachPeachy // Peachy // Peachy // Peachy // Peachy // Peachy // Peachy // Peachy // PeachyJuly, August, September, October 2024Marseille, Heyrieux—just outside Lyon by @lizzieparle

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2 years ago

Romance in MarseilleLe Khorasan 💛 behaves a bit like durum wheat—extensible, takes a lot of hydration, sensitive to acidity, sweet, nutty, has a relatively closed & golden crumb—delicious // La Cuisinière Provençale—Sardines farcies aux épinards // La Cantine du Midi—learning through cooking, cooking through learning // La Pizza // La MerJan 2024Marseille by @lizzieparle

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2 years ago

Winter in ProvenceFamily meal ❤️ // Our 10 y/o neighbour Léon, asked me if I wanted to buy some ‘blé de la Sainte Barbe’ one night when we had them round for dinner and I was like, yes, yes I do. On the 4th of December in Provence people traditionally plant 3 little pots of wheat on a sunny windowsill (3 for the holy trinity) and if they grow it means you will have ‘une bonne récolte’ or, a good harvest that coming year and the money is donated to charity. // 🦄 me feeling shy but xmassy // obligatory 🍆 pic @livingstonmarseille // 🇵🇸🇵🇸🇵🇸 loud in our hearts and minds 🍉🍉🍉 Marseille,December 2023 by @lizzieparle

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3 years ago

Learning to run against the windIf it was easy it would be boring // all children should be free to make magic // 5 months later 🍺Marseille, Cork,November 2023 by @lizzieparle

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3 years ago

« C’est l’amour qui gagnes »Marseille welcomed me with this beautiful flour @fleur_de_berry @petrincouchette // autumn swimming // it’s love that wins // this kedgeree was everything I needed and wanted it to be 💛 // 🐄 // every day 🪩Marseille, ParisSept, Oct ‘23 by @lizzieparle

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3 years ago

TOUJOURS VIVANTSo much has happened it’s hard to pull it all together // Tomatoes, pieces of pork, olives, oregano, anchovies and olive oil 🍅 // marzipan passing as loquats and figs // a lesson in how pickles can be chic // « ALIVE/LIVING » // just a bit of lipstick these days seems to be enough Sicily, Berlin, MarseilleSeptember ‘23 by @lizzieparle

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3 years ago

My friend Kate grew a million dahlias for her wedding and they were all breathtakingWith every end is also a beginning // m&s iced spiced buns, why you so gooey // fish cake with cream cheese frosting // London, I 🤍 youAshburton, London, July, August ‘23 by @lizzieparle

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3 years ago