Pardon My French Treats

As another Black Truffle Canelé season comes to an end, I just wanted to say the biggest thank you to Kia and John from Below&Above Manjimup Truffle Producer & W**e 🖤

Thank you for trusting me with your beautiful WA truffles and for allowing me to showcase them through my canelés. Every batch this season was only possible because of the quality and care you put into what you do.

While the truffles were exceptional, it was your generosity that made this season truly special! Offering your space as a pickup point made such a difference. It wasn’t something you had to do, but you did it anyway, simply to make things easier for everyone. Thank you also for sharing your passion and knowledge about truffles with my customers!

It’s gestures like these that make our local food community so special. They remind me that behind every small business are people who genuinely want to see each other succeed 🙂

Kia, thank you as well for your kindness over the past few weeks and for taking the time to check in on me. Your thoughtfulness meant more than you know and I’ll always be grateful for it 🫶🏻

And finally, to everyone who ordered, shared, recommended and supported my Black Truffle Canelés this season, thank you from the bottom of my heart 🖤

Thank you to those who made the trip to pick up your boxes, those who drove over just for a single canelé (yes, true story! They don’t even live anywhere near Harrisdale 🤭 Now that is dedication! 🥹), those who came back for more and those who even packed them in their luggage to share with their friends and family overseas. Thank you for your beautiful messages after tasting them and for cheering me on from near and far.

I’m incredibly grateful that you allowed me to be part of your celebrations, your dinners, your gifts and your little moments of indulgence.

Thank you for making this one of my favourite truffle seasons yet 🖤

One thing I love about baking is working with seasonal produce.

For most people, truffle season probably means restaurant menus. For me, it means canelés 🤎

Every winter, I look forward to getting my hands on fresh black truffles and turning them into one of the most unique flavours I make all year. It’s a reminder that the best ingredients can’t be rushed, and some creations are only possible for a few short weeks.

This year’s truffles arrived this last week and that familiar excitement never gets old 😊

My Black Truffle Canelé is probably the most unexpected flavour I’ve ever created. It takes a humble pastry from Bordeaux and transforms it into something luxurious and memorable, with a silky black truffle ganache hidden inside.

Black truffles are often associated with pasta, risotto or fine dining. This flavour is my way of showing that black truffles can be just as captivating in a dessert.

There’s something special about ingredients that aren’t available year-round. Their rarity is part of what makes them worth waiting for..

Black Truffle Season 2026 is here 🖤

📍Fresh black truffles sourced from

Inspired by limited edition (now permanent AND available at ) Banana Caramel chocolate that has been living rent free in my head since April 🍌

This one starts with a banana-infused canelé and ends with a fudgy butterscotch centre with a slight savoury edge that rounds everything out beautifully.

Caramelised, crunchy, custardy, sweet, salty… and dangerously easy to eat 😏

Available in our Signature Box or as a box of 4 (for those who know one is never enough 😉)

Pre-order via pardonmyfrenchtreats.com.au