giveaway winner + ceramics restock

Just a few quick updates.


Our birthday giveaway winner is Jade Sheldon.
Jade, please send us an email with your shipping details and we’ll get your package in the mail. :)


Many of our ceramics have now been restocked, including:
(+ more from Patrick this Friday)


We’re shooting our next update now.
Please expect new one-of-a-kind wooden items by the end of MAY.
As well as a new range of ceramics!



We also have a new #herriottgrace instagram account,
follow along @herriottgrace.


That’s all for now.
We’ll be back again soon.

posted on May 3, 2016 by Nikole

comments: 4

free shipping, a birthday sale + a giveaway!

Herriott Grace

Back in November Herriott Grace turned SEVEN!
In honour of that and as a thank you for all your support
we’re offering FREE shipping on orders of $25-$100+ worldwide!
Plus, we’ve also marked a few items on SALE.


For FREE shipping follow the directions below.
If your address is in:



spend $25 and receive FREE SHIPPING,
enter AMERICAS at the cart.


spend $75 and receive FREE SHIPPING,
enter EUROPE at the cart.


spend $125 and receive FREE SHIPPING
enter WORLDWIDE at the cart.


Plus, we’re hosting a BIRTHDAY GIVEAWAY!
Leave a comment here to be entered to win



end on February 7, 2016 at 9pm EST.
xo, HG



Herriott Grace


posted on February 5, 2016 by Nikole

comments: 134

Matcha Tea and Yuzu Cake

Herriott Grace




A couple years ago Michael and I shot William Werner’s
Matcha Snickerdoodles for Bon Appétit’s holiday issue (they’re so good, btw)
and ever since I’ve looked for reasons to bake with matcha.
That got me to making this cake once and then again and again
which, got me to thinking that maybe Michael and I should shoot it.
So we did and it was delicious. Find the recipe below.

xo, N

Herriott Grace


Pierre Hermé’s Cake au Thé Vert Matcha, Yuzu, et Azuki

From Pierre Hermé book, PASTRIES. Stewart, Tabori & Chang, New York 2011, page 31. If I made this cake again, I would skip the azuki gelatin. It's a fun component to try and the flavour and texture is interesting, but I love the cake itself, soaked in the syrup. If I were in a rush, I'd skip both the glaze and beans and make only the cake, being sure to soak it well. I'd even venture to serve it as dessert just like that. The syrup soaks into the texture of the crumb and the result is this perfect medley of citrus and tea.


  • 25 g still mineral water (2T)
  • 10 g freshly squeezed lime juice (2t)
  • 2.5 g agar agar (1/2t)
  • 1 g grated zest of unwaxed lime (1/4t)
  • 2 g grated fresh ginger (1pinch)
  • 225 precooked sweet azuki beans (1cup)
  • 3 grinds of peper mill filled with Sarawak black peppercorns
  • 300 g cake flour (2 1/4 cups)
  • 10 g baking powder (2t)
  • 25 g powdered matcha tea (2T)
  • 250 g superfine sugar (1 3/4 cups)
  • 1 g fleur de sel de Guérande (or other fine sea salt) (1dash)
  • 250 g eggs (5)
  • 50 g heavy cream (3 1/2T)
  • 100 g unsalted butter, cut into pieces (7T)
  • 100 g yuzu juice (7T)
  • 65 g mineral water (1/4cup)
  • 55 g superfine granulated sugar (5T)
  • 30 g yuzu juice (2T)
  • 240 g white chocolate couverture (8 1/2oz)
  • 10 g matcha powder (2t)
  • 15 g grapeseed oil (1T)
  • Powdered match tea
  • 1 sheet of white gold leaf (I didn't use this, so for me, optional)


  1. Prepare the azuki gelatin. In a saucepan, bring the still mineral water to a boil with the lime juice and agar agar, beating well. Remove from the heat and add the lime zest and ginger into the mixture. Mix well, gradually incorporating the azuki beans. Season with freshly ground black pepper. Line two 4-inch-square (10 cm) gratin dishes with plastic wrap and pour the liquid into it. Refrigerate for 2 hours or until set, then transfer to the freezer.
  2. Prepare the matcha and yuzu batter. Sift the cake flour, baking powder, and match tea together. In the bowl of a food processor fitted with the plastic blade, process the sugar, salt, and eggs for 5 minutes. Add the cream, butter, and yuzu juice. Process for 5 minutes. Remove the dough from the bowl of the food processor and, beating by hand, incorporate the sifted flour mixture.
  3. Preheat the oven to 300˚F (150˚C). Butter and flour an 11-by-4-inch (28-by-11-cm) loaf pan.
  4. Slice the azuki gelatin into 20 thin strips. Pour a quarter of the cake batter into the pan. Over the full length of the pan, align two rows of gelatin strips spaced evenly. Each row should be made of three strips, one of which should be trimmed slightly to fit the length of the pan. Make two other layers of the batter and gelatin the same way. There will be two extra strips that do not need to be used. Cover with the remaining batter and smooth the top.
  5. Place the cake in the oven and bake for 30 minutes. Give the cake a quarter turn and bake for another 30 minutes. Test for doneness by inserting a knife blade into the centre of the cake; it should come out clean. Unmold the cake onto a wire rack and set it aside to cool.
  6. Prepare the yuzu syrup. In a saucepan, bring the still mineral water to a boil with the sugar and yuzu juice.
  7. Place a shallow baking dish under the rack with the cooled cake. Dip the cake in the boiling yuzu syrup three times, placing it back on the wire rack after each time. Set the baking sheet (with the cake and wire rack) in the refrigerator to allow the cake to drain.
  8. Prepare the white chocolate and matcha glaze. using a serrated knife, chop the white chocolate couverture and place it in a heatproof bowl set over a saucepan of simmering water to melt; the bottom of the bowl should not touch the water. Melt the couverture, then remove 1 tablespoon and mix it with the powdered matcha tea. Combine this mixture with the oil, then add it to the remaining melted coverture. Remove the cake from the refrigerator. When the temperature of the couverture has reached between 104˚F and 113˚F (40˚C and 45˚C), pour the glaze, all at once, over the cake. Set aside and allow the glaze to set.
  9. Dust the cake with powdered match tea and arrange the white-gold leaf in the centre (I skipped this step).


Herriott Grace

Love this building.
This place is cute.
This story is great.
I can’t wait to make this.
Love this image.
This cat pool is neat.
I think I’ll make this pizza dough on the weekend.
Have you seen our new plates? They’re sold out now (except in the smallest size) but we’ll be getting more soon.
Photos: Michael Graydon + Nikole Herriott

posted on January 26, 2016 by Nikole

comments: 4

a shop preview



We’re updating today at 6pm EST. 
xo, HG








Herriott Grace







Herriott Grace


Herriott Grace Herriott Grace








posted on December 17, 2015 by Nikole

comments: 0

a shop preview

Herriott Grace | a shop preview



We’re updating the Herriott Grace Shop today at 3pm EST!
So many new and beautiful things.
xo, NHerriott Grace | a shop previewHerriott Grace | a shop previewHerriott Grace | a shop previewHerriott Grace | a shop previewHerriott Grace | a shop preview



Herriott Grace | a shop preview

posted on October 30, 2015 by Nikole

comments: 8

pluot crumble cake

Herriott Grace | Crumble Cake

I think you’ll like this cake. It’s super simple and it’s good.
It reminds me of coffee cakes I ate as a kid, only better.
The crumble is finer and there’s more of it, the ratio is different.
And the fruit layer is thicker, making for the perfect amount of fruit in each bite.
It’s the type of cake you’ll want to take on a picnic. Or pack for lunch wrapped in waxed paper.
Or just eat, still warm, with a scoop of vanilla ice cream.





Herriott Grace | Crumble Cake



Fergus Henderson's Rhubarb Crumble Cake (made with pluots!)

Serves 6-8

This cake is from the excellent book, The Complete Nose to Tail by Fergus Henderson and Justin Piers Gellatly. I've made it twice, both times with pluots. Since pluots are out of season now, I think I'd try it with apples (as suggested in the original recipe).


  • 3 stalks rhubarb (or equivalent weight in pluots, as I did)
  • 1/4 cup caster sugar
  • 1/4 cup Demerara sugar
  • grated zest of 1 orange (I omitted this but added lemon instead)
  • 1/2 cup soft unsalted butter
  • scant 2/3 cup castor sugar
  • 3 large eggs, lightly beaten
  • 1 1/3 cups self-rising flour, sifted
  • scant 1/4 cup full-fat milk
  • (I also added the contents of one vanilla bean, though this is optional)
  • 1 cup plain flour
  • 3 ounces unsalted butter, cut into cubes
  • 1/2 cup Demerara sugar
  • 1/4 cup ground almonds
  • a pinch of salt


  1. First top and tail the rhubarb, give it a good wash and cut it into slices about 3/4" thick. Mix it with the sugars and the orange zest and set aside for 30 minutes.
  2. For the cake mix, cream the butter and sugar together until light and fluffy. Gradually add the beaten eggs, bit by bit to prevent curdling. Then fold in the sifted flour and last of all the mix in the milk. Put to one side.
  3. For the crumble mix, sift the flour into a bowl, add the butter and rub the together with your fingertups until they look like large breadcrumbs. Stir in the Demerara sugar, ground almonds, flaked almonds and salt.
  4. Butter a deep 8" springform cake tin and line the base and sides with baking parchment. Spread the cake mix evenly over the base of the tin, then place the rgubarb on top. Sprinkle the crumble mix evenly over the base of the tin, then place the rhubarb on top. Sprinkle the crunble mix over the rhubarb. Place in an oven prepared to 375˚F and bake for about 1 1/2 hours, covering the top loosely with foil if it gets too dark. The cake is ready when a skewer inserted in the centre comes out clean. Serve warm, with custard or extra-thick Jersey cream.
  6. Apples, Apricots, Quinces (you will need to cook them first), Nectarines, Gooseberries, Pears and ginger, Plums (I used Pluots), Damsons




Herriott Grace | Crumble Cake


dreaming of a trip to hawaii
and one to venice too
this cake
this cake (i made this one and you probably should too, it’s really great)
love this image of yossy’s
this parfum
this coat
the bowl in 2nd photo is from the HG shop and it’s a beauty
photos: michael graydon + nikole herriott

posted on October 13, 2015 by Nikole

comments: 5

pg. 1

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