In the previous post, I shared my personal saga with Bone Broth.

After the ultimate surrender*, I sipped – and gave away – the last jars of broth.

I knew this product would eventually be missing in my life. It gives me physical comfort, softness, and an immediate glow to my skin.

I also knew I wouldn’t be able to make it myself. Beyond the tricky sourcing of collagen-rich parts of the bird (feet & co) and the inevitable embalming of the whole house, I never managed to get the gelatinous, fat-free texture of Benoît’s Bone Broth (N.B.: the first version, of course).

I also knew that (and I’ve tried many) no brand offered a Bone Broth that met my standards. I had tasted the best, loved it deeply, and couldn’t settle for mediocrity. I preferred to give it up entirely.

At that time, after a month in Hossegor, my skin was glowing and supple, my nails and hair dense with golden highlights. Maybe it wouldn’t be so hard to live without Bone Broth – I tried to convince myself. I had placed bone broth in the “success stories with slightly frustrating endings” box, like those shows that grip you, enchant you, shake you, and leave you a bit speechless at the end.

I did not expect bone broth to return to my life so soon.

*See the previous post “Initials BB”

When I fell back into the pot

Barely a month later, in early October, a stubborn virus hit my family. My 4-year-old son was the most affected, but I was – the only one – to develop a disfiguring, obsessive skin condition, rare in healthy adults.

I started questioning my immunity – clearly faltering – and spoke about it with my friend Azusa. I love her graceful approach to cooking and her precise taste at every level: ritual, presentation, gestures, flavours, textures, benefits, and uses in traditional Chinese medicine. It was the beginning of autumn, and she had started making medicinal Chinese soups with reishi and ginseng. I could already imagine the warm, fragrant broth regenerating me from the inside.

She invited me for lunch; she had prepared a duck broth enriched with mushrooms, berries and Chinese herbs: jujube, reishi, lion’s mane, goji berries… I think I fell back into the pot at the very first sip. So good.

Revived, I left with my small stash of lion’s mane and reishi. Bone broth took over my thoughts again… I immediately dove back into my broth books – my favourite is, of course, Jennifer Hart-Smith’s. It blends Jen’s infinite creativity with her desire to ease the small and big aches of those around her.

At the next market, I stocked up on everything I needed for my first broth of the season: winter radishes, a duck (cut in front of me, brrrr!!), crooked roots, colourful rhizomes, cavolo nero… With little Abel, I followed Jennifer Hart-Smith’s Scotch Broth recipe to elevate my fresh ingredients and Azusa’s mushrooms into a wonderful broth. The result is completely addictive.

Bone Broth: the New Edition (very limited)

And just like that, Bone Broth made its comeback in my life – and slipped naturally into Bacca Bacca’s product architecture. For the past few months, I’ve been working on my cellular longevity supplements – ultra-precise, sophisticated formulations that I cannot wait to have – for you, and for myself too (of course).
The process – technical, scientific, regulatory – is still long, and I’m eager to start gathering a community around Bacca Bacca.

I had the idea – and desire – for a nourishing ritual combining Benoît’s unforgettable fresh, simmered bone broth and the plant/berry/mushroom decoctions created with Azusa. This Fresh Bone Broth + Decoctions ritual would be offered in a very limited edition this winter, as a service for my close circle.

More a sequel than a comeback, really.
A new season of the saga, but with a freer pitch, new codes, a fresh collaboration – without the constraints of volume, industrialisation, or stock.

A small launch gathering on December 16 in Paris, and orders opening on www.baccabacca.com right after. Stay tuned!