Beatrice Dubois

Staff Writer, Hearth & Garden

After training as a pastry chef in Lyon, Beatrice Dubois left the hustle of the professional kitchen for a small acreage in the countryside. It was there she discovered her true passion: growing her own food and preserving the harvest. Her articles are as much stories as they are recipes, weaving together memories and practical advice. Her line of small-batch jams won a Good Food Award in 2022.