• Aran Goyoaga's Pantry •

 all photos by  Atara Bernstein

all photos by Atara Bernstein

Aran Goyoaga - author, photographer, and stylist behind @cannellevanille - is one of those women who reminds you why you love food. Her work is simply beautiful and evocative in so many ways. She brings out the beauty in the everyday - from a bowl of speckled eggs to a shelf of cast iron pots. She has a true gift of style - and her airy studio kitchen shows it.  

Growing up in the Basque Country in Spain, Aran’s home was surrounded by bakeries, fishmongers, butchers, two fruit shops and a small convenience store. Now, in Seattle, Aran's approach to food is the same- it’s a core part of her identity and sense of home.

Step into the most beautiful pantry & all of its earthy magic...

Aran's Pantry

her style

  • I would describe my food very influenced by the simplicity of my Basque roots. I focus mainly on beautiful ingredients and I manipulate them as little as possible. I have also been gluten free since 2010 so all my baking and cooking has that twist to it, which many people who taste my food don’t even realize. As for my kitchen style, it mimics my food in the way of simplicity - airy, textural, earthy, clean.

  • I think seasons are the biggest inspiration because when I get tired of an ingredient, there is something new to look forward to. Nature is the biggest inspiration always. But I have to admit that just like everyone else I have my kitchen ruts. Also, when I became a mother of two I noticed more of a pattern of repetition when I cooked for my family. The staples that my kids enjoyed were always on rotation, which is nice but can become quite repetitive. So I love eating other people’s food so I get new ideas and cookbooks are always a great source of inspiration.


 

markets & shopping

  • I grew up in a family that shopped for food daily. Just in my little street in the Basque Country there were a couple of bakeries, a fishmonger, a butcher, two fruit shops and a small convenience store. I was sent to buy things on my own, with a list, at an early age. That is still the way I shop. I go to several markets because I like different things from different vendors and it’s normally a daily affair.


 

fridge must-haves

  • I always have eggs of different colors, which they don’t necessarily taste super different from each other but that little bit of beauty makes me extremely happy.

  • I always have homemade nut milks, pickles, nut butters…

  • As for store bought items, I love Frankie & Jo’s plant-based ice cream and there are always pints in my freezer.

  • I don’t really drink anything much besides water but I like having Rachel’s Ginger Beer in the fridge to mix in with other shrubs and sparkling water. Plus she is an amazing woman in Seattle.

  • Ayako Gordon’s plum jam.

  • Chorizo Palacios in every stew I make.


 

pantry staples

  • My friend Karen Mordechai’s line Ila is one of my favorites for olive oil, different salts, and spices. Plus the packaging is beautiful.

  • I couldn’t live without Authentic Foods’ superfine brown rice flour. It’s the finest milled flour that makes all my baking recipes so much better.

  • Pimiento choricero paste

  • Canned bonito tuna from the Basque Country.


 

tools

  • Chef’s knife

  • Paring knife

  • Stand mixer

  • High speed blender

  • Bench scraper

  • Mandoline

  • Cutting board


 

cookbooks


 

aran_portrait2.jpg

To Sum it Up: