Zoë François bakes up a table full of pies and cooks up one of her favorite desserts to share with friends and family, as they kick off their annual tradition of welcoming spring back to Minnesota.
Zoë is invited to a backyard barbecue and visits a local chef known for his biscuit baking. She incorporates his tips into her own recipes as she makes two of her favorite Southern-inspired sweets.
Zoë dives into the magic of meringue when she bakes it into a Pavlova, a whipped cream and fruit-filled dessert, for a dinner party with friends. She also visits a local pie maker who has mastered the art of meringue and uses it as a crust.
Zoë surprises her best friend for her anniversary by making a devil's food cake topped with champagne buttercream. She also shares her tips for piping roses and borders, and explores current trends in cake design at a local cakery.
Zoë wants to give her college son a taste of home by baking delicious chocolate chip cookies that highlight a friend's fun technique. Later, she sends everything but the milk when she includes a variety of customized brownies.
Zoë kicks off apple season by visiting an orchard and picking new varieties to put a twist on her classic Apple Bundt Cake. She also whips up a few childhood favorites like Dutch Baby and pink applesauce to share with a friend.
Zoë explores a Scandinavian tradition called fika, a coffee break with sweets, when she visits a local bakery and finds inspiration for a new twist on her Cinnamon Braid. Then, she makes a Cardamom Pear Cake and enjoys both with an old friend.
When Zoë's sons come home for a visit, she heads to a pumpkin patch to get ingredients for their favorite fall desserts. Charlie joins her in the kitchen to make sweet scones with squash they picked, and Henri enjoys pumpkin creme brulee.
Zoë shares her passion for baking bread daily with a simple recipe anyone can master. She explores the benefits of using fresh flour when she visits a local mill and reveals tips for shaping boules, baguettes and epis.
Zoë prepares two breakfast favorites on a weekend at home with her poodles.
Zoë makes a showstopping baked Alaska with homemade ice cream and sorbet.
Zoë prepares chocolate macarons and coconut macaroons for a gathering.
Zoë prepares her son's favorite dessert -- blueberry swirl cheesecake.
Zoë demonstrates the versatility of crêpes with two different recipes.
Zoë turns purple sweet potatoes into a vibrant version of the classic pie.
Zoë makes doughnuts and a family recipe for a filled pastry with her mom.
Zoë bakes an apple tarte Tatin and savory soufflés for a business brunch.
Zoë prepares Swedish cream and krumkake to honor her Nordic heritage.
Zoë prepares bake-and-take hand pies when the Minnesota weather turns cold.
To stave off cabin fever, Zoë hosts a potluck party complete with s'mores and a dessert twist on a Minnesota staple: hotdish; she visits a friend to learn what makes hotdish so popular in the Midwest.
Zoë bakes a traditional English sponge cake celebrating strawberries.
Zoë makes a raspberry cream-filled pastry called a Paris-Brest.
Zoë seeks new twists on Hanukkah classics with her doughnuts and latkes.
Zoë puts a spin on one of her favorite pies after a trip to the bakery.
Zoë makes a guilt-free, grab and go snack and small portions of tiramisu.
Zoë stays cool making a caramel cream icebox cake and a refreshing posset.
Zoë bakes two treats with wild blueberries for a cabin trip.
Zoë makes a State Fair-inspired angel food cake and orange cream pops.
Zoë bakes Oatmeal Raisin Cookies and a Raspberry Linzer for her new book.
Zoë makes a multi-tiered chiffon cake infused with coffee for her mentor.
Zoë bakes a showstopping carrot cake decorated with candied peels.
Zoë makes cornbread and sweet corn ice cream drizzled with caramel sauce.
Zoë celebrates New Year's Eve by baking a gorgeous cream puff tower coated in caramel, known as croquembouche, for a party with her closest friends.
