I am Aran, a Basque ex-pat living in the US since 1998, and this is Cannelle Et Vanille, my baby, my blank canvas for creating anything and everything sweet that comes out of my heart. Why the name Cannelle Et Vanille? Because those are the smells and tastes of my childhood and this blog is very much filled with nostalgia.
I am a mother of a boy and a girl who keep me busy and a freelance food writer, stylist and photographer. This blog is a journal of all my recipes, travels and life stories.
I am also working on my first cookbook that will be published by Little, Brown & Company in the fall of 2012.
I love comments and feedback so please don't hesitate to contact me at aran@arangoyoaga.com.
FREQUENTLY ASKED QUESTIONS
After responding so many emails about the same topics, I thought it would be a good idea to add a FAQ section. Hope this answers some of your questions...
I am looking to buy a new camera and I like your photography. What camera do you use?
I think which camera to use depends on many things, mainly how you will be using it, what you are trying to achieve with it and of course, your budget. I started with a Canon Rebel XT, went on to a Canon 50D and now a Canon 5D. I think the Rebel was a great camera, but I do love my 5D.
Where do you get all those lovely props?
I have a tableware and prop addiction and I might just have to rent a studio just to store all of my things. Lots of my dishes are from Anthropologie, Lekker, but some of them are also from back home. There is a hole in the wall hardware shop in Bilbao that always surprises me with little cool things.
Why do you always use grams?
I'm European and that is what I am accustomed to and also, all the professional kitchens I have worked in have used grams. If you would like to convert grams to ounces, all you have to do is divide the grams by 28.375 and that will give you he ounces you need.
Can I send you my products so you can review them in your blog?
I don't do product reviews in my blog. Sometimes, there might be something that I love and must share with you but never paid and always my initiative. The same applies to event reviews or cookbook reviews.
I am interested in advertising on your blog. Do you have any ad spaces open?
For a long time, I wanted this to be an ad free space, but a couple of months ago, after really looking at all my possibilities, I decided to become part of Martha Stewart's "Martha's Circle" and PlateFull. I am very happy with them at the moment and do not have any other ad spaces available.
This blog is a personal journal of my recipes, photographs and stories and I want to maintain it that way, so no, at the moment I do not have guest bloggers.
For a long time, I wanted this to be an ad free space, but a couple of months ago, after really looking at all my possibilities, I decided to become part of Martha Stewart's "Martha's Circle" and PlateFull. I am very happy with them at the moment and do not have any other ad spaces available.
Can I write a guest post in your blog?This blog is a personal journal of my recipes, photographs and stories and I want to maintain it that way, so no, at the moment I do not have guest bloggers.
Can you do a guest post in my blog?
I have done some guest posts in the past, but right now I have no free time really. You might see me over at a friend's blog at one point or another, but that will be rare. Maybe when I have more time.
I love sharing my favorite links, websites and blogs, but I don't systematically exchange links. I need to get to know it and love it. I hope you understand this.
No, I don't. I do some catering at times so contact me if you have anything in mind although I might not always be able to accommodate your request.
I am happy to say that I am starting to teach food styling and photography workshops again now that my kids are a bit older. The upcoming workshop in Dordogne, France is sold out, but stay tuned as I will announce future dates soon.
Actually, I love those kinds of emails. Some recipes are more temperamental than others so if you are having problems, email me and I will do my best to help. I am very good about that.
I might not be the best person to answer this question. I went to university for business and economics. Even received a MBA, but then switched to culinary. I attended culinary school and worked for different restaurants and hotels. I am a self taught stylist and photographer. My advice is to find a photographer/stylist you admire and try to assist them. That's the best way to learn. And practice, practice, practice.
In December of 2005, I was diagnosed with Hashimoto's Thyroiditis and in 2009, I developed Meniere's Disease (or Autoimmune Inner Ear Disorder, not certain). I started reading about the benefit of a gluten-free diet for people with autoimmune conditions, so in late 2009, I started living gluten-free. In April of 2010, after exhaustive testing, I found out I have genetic gluten sensitivity, which seems to be the cause of many of my health issues. I have been living strictly gluten-free since then and will be this way for the rest of my life. All my symptoms have disappeared.
Most recipes are a simple conversion. Add all of the gluten-free flours and use regular all purpose wheat flour instead, but if you have any questions, don't hesitate to email me directly.
I didn't moderate comments for a long time, but after a series of anonymous comments and lots of spam, I decided to moderate them. I do not mind criticism. I welcome it, but you must be upfront about your identity and not hide. This is not the place for rants, unload frustrations or sell products. I want to keep it open, but I will not tolerate mean spirited comments and cowardly behavior.
I hope these answered some of your questions. If not, please email me directly at aran@arangoyoaga.com.
I hope you enjoyed visiting this little blog of mine...
All images © Aran Goyoaga and cannot be used without permission. If you wish to feature some of my photos or text in your blog or web site, please contact me first to ask for permission and inquire about licensing rates. See "Copyright and Licensing Terms".I have done some guest posts in the past, but right now I have no free time really. You might see me over at a friend's blog at one point or another, but that will be rare. Maybe when I have more time.
Can we exchange links?I love sharing my favorite links, websites and blogs, but I don't systematically exchange links. I need to get to know it and love it. I hope you understand this.
Do you sell your baked goods anywhere?No, I don't. I do some catering at times so contact me if you have anything in mind although I might not always be able to accommodate your request.
Do you teach baking, styling or photography classes?I am happy to say that I am starting to teach food styling and photography workshops again now that my kids are a bit older. The upcoming workshop in Dordogne, France is sold out, but stay tuned as I will announce future dates soon.
I have tried your recipes and they don't work the way I wanted them to work. Can I contact you to ask specifics?Actually, I love those kinds of emails. Some recipes are more temperamental than others so if you are having problems, email me and I will do my best to help. I am very good about that.
Where did you go to school to be a stylist and a photographer? How can I get into this field?I might not be the best person to answer this question. I went to university for business and economics. Even received a MBA, but then switched to culinary. I attended culinary school and worked for different restaurants and hotels. I am a self taught stylist and photographer. My advice is to find a photographer/stylist you admire and try to assist them. That's the best way to learn. And practice, practice, practice.
Why are all your recipes gluten-free?In December of 2005, I was diagnosed with Hashimoto's Thyroiditis and in 2009, I developed Meniere's Disease (or Autoimmune Inner Ear Disorder, not certain). I started reading about the benefit of a gluten-free diet for people with autoimmune conditions, so in late 2009, I started living gluten-free. In April of 2010, after exhaustive testing, I found out I have genetic gluten sensitivity, which seems to be the cause of many of my health issues. I have been living strictly gluten-free since then and will be this way for the rest of my life. All my symptoms have disappeared.
How can I convert your gluten-free recipes?Most recipes are a simple conversion. Add all of the gluten-free flours and use regular all purpose wheat flour instead, but if you have any questions, don't hesitate to email me directly.
Why do you moderate comments?I didn't moderate comments for a long time, but after a series of anonymous comments and lots of spam, I decided to moderate them. I do not mind criticism. I welcome it, but you must be upfront about your identity and not hide. This is not the place for rants, unload frustrations or sell products. I want to keep it open, but I will not tolerate mean spirited comments and cowardly behavior.
I hope these answered some of your questions. If not, please email me directly at aran@arangoyoaga.com.
I hope you enjoyed visiting this little blog of mine...
All images © Aran Goyoaga and cannot be used without permission. If you wish to feature some of my photos or text in your blog or web site, please contact me first to ask for permission and inquire about licensing rates. See "Copyright and Licensing Terms".
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