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all about FAMILY
Photo credit Katy Lunsford Photography
Jambon de printemps KEITH & LAURA
Home Baked & Finely Tuned
We met in Bermuda in 2008 and soon realised we had the same dream--to live in France....so we got married! A few years later and Patrick was born. We decided on a name for our business before we actually bought a house, our last name, Springham, but in French! (Jambon=ham & Printemps=spring)
We moved to France and bought our family home. Not long after our daughter Béatrice was born.
We are now enjoying the French lifestyle, navigating French bureaucracy (!), and bringing up our children.
HGTV SHOW ABOUT OUR SEARCH FOR A HOME
Laura
I moved to Bermuda from the U.S. in 2006 to work as a violin/viola/Kindermusik teacher at Bermuda School of Music. Previously I had worked in Cincinnati as a freelance performer and teacher. The dream of living in France has been one I've had since childhood. I always have put my music and career ahead of this dream. Now is the time to take this huge leap and hope that a career will come once we are settled into our new life.
Two years later I am trying (!) to balance the kids, playing in an orchestra in Poitiers, performing for weddings and special events in the summer, and of course helping with the B&B. My French is gradually improving and I found a very good weekly class nearby. Find out more about my music at: www.lauraspringham.com
ABOUT ME
Keith
An Artisan Baker for over 30 years, I am passionate about my work. I started in the United Kingdom working in many different establishments to learn all aspects of the baking trade. My baking took me to other countries and other styles of baking. In France, I wish to have a farmhouse kitchen as my bakery, offering guests courses to learn how to make French breads and pastries, fresh croissants for breakfast and baguettes for a picnic.
Additionally, I have the desire to grow an organic garden to stock my kitchen with fresh vegetables, fruits and herbs the way it should be...La Belle Vie.
Two years later, the baking courses are going well, I offer them year round and have had many locals and guests baking in my kitchen.
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