The Different Company de Bachmakov (Patty)

BTW, someone asked how to tell who writes what posts just so they can have context, and we do have the little icons at the bottom, but I think it may be much easier to put the name at the top just for ease of knowing who is writing before you start reading.

Today I’m going to get peaches fresh from the orchard.  There’s only one month each year you can get them, and this is the month, and I can’ t begin to tell you how my stomach is flipping around in joy and my tastebuds are already salivating at a pace it’s difficult to keep up with.  We have a recipe that’s been passed down for ages in my family for Honey Cream Peach Pie. I have no idea where it originally came from. Could have been Ladies Home Journal for all I know, but we have been making it faithfully every year with Colorado fresh peaches for about 100 years.  I’ll be making mine this weekend – like 3 pies worth.  Wearing Mitsouko, I think.

The Different Company de Bachmakov, released in July 2010, was created by Celine Ellena. Notes of Cedar, coriander leaf, bergamot, white freesia, shiso leaves, nutmeg.  I could bathe in this. The Iunx Blanche on one side of me and this on the other, and would I really ever need anything else?  de Bachmakov is crisp, refreshing, slightly woody, warmed with nutmeg like the sun barely hitting an iceberg – never melting it, just making it feel cozy as its time on your skin lengthens.  The Freesia in the list of notes was scary, I was thinking this was give it a mortal overdose of sweet, but nope.  There is something really remotely candied that the freesia brings, but I can’t pin it down any more than that.  Not sweet, just another angle in that reflects instead of absorbs.

March needs to wear this while reading her Scandinavian novels.

Really gorgeous and elegantly easy to wear all day and night.  I had a little 2.5 ml spray of it, and I already spritzed through most of it, but I smell great doing it.  Robin’s review is Here, and Octavian’s review is here.  I think there is a close to uninanimous love vibe going ’round on this.

Now for my pie. Mmmmmm, pieeeee.  But I have an open mind if anyone wants to share their peach pie recipe or any other recipes for peaches.

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  • Tara C says:

    For those of you who don’t like pie crust, here’s one that I bet will win you over:

    1 stick of Straus Creamery butter (low moisture butter – this is the key to flaky crust)
    2 cups of flour
    1 pinch of salt
    2 tablespoons sugar
    enough water to make correct texture – approx 2-3 tbsp, but this will depend on the humidity/temp of the day

    You can make it by hand with a pastry blender or in the food processor, it is excellent every time!

    And like Fiordigli, I prefer nectarines to peaches. But your pie does sound good!

  • Divalano says:

    I couldn’t focus on a word you wrote after Honey Cream Peach Pie. There’s a bin of actual ripe peaches at the Turkish market up the block. I could spend Saturday baking. It would be divine. Usually you make me want tiny bottles of fancy juice, unattainable without breaking my budget. Now all I want is a recipe ……

  • ScentRed says:

    Just had fresh Ontario peaches for desert. My favorite way to eat them is to wash and gently rub 6 peaches (defuzzing them, ’cause I’m too lazy to peel them), slice then sprinkle with a bit of lemon juice and 1 heaping tablespoon of brown sugar and then let sit for 30 minutes, gently stirring occasionally. Toss in a few very fresh raspberries and blueberries and your done. The peachy syrup left at the bottom of the bowl is nearly impossible not to lick :x

  • Disteza says:

    We have a fantastic recipe for a skillet cake that can be done with peaches, apples, or whatever fruit floats your boat. Usually we’re apple people, and end up with a bushel or two, but if I can get some time off next weekend we’ll stroll on down 66 to one of the western VA orchards where the peaches are still in; I’m sure we’ll come up with something to do with ’em.

  • carter says:

    I always peel my peaches before eating them. Having said that, you really want to try to find the fuzziest ones you can, which is a sign of an older variety.

  • Shelley says:

    But of course. Mitsy and Peach Pie.

    How fabulous; food in season is simple and divine. Enjoy, enjoy. (What’s up with that recipe? Just teasing us??? ;) )

    I’m one of those who has issues with the furry outer part, though I’ve learned to make peace. As a kid, I used to swear I could taste fur even when it was skinned, which made for a tough slog, as I liked the flavor. Usually. Had to be Just Right in terms of ripeness. Sheesh; yes, it sounds picky, and it was. Wasn’t usually like that with foods…but it could happen…

    I was IN PARIS and didn’t get to the de Bachmakov, even though a friendly birdie tried to steer me in that direction. Can’t do it all…but am feeling a little sad about missing it. Nah. I’m just feeling like I’d like to try it when I can. :)

    Meanwhile, maybe I can help with that leftover vodka problem… ;)

  • mals86 says:

    Peaches peaches peaches. It’s been a good year for peaches locally, since we had lots of rain at the beginning of the summer, and then a dry spell to concentrate the fruit sugars, and then a little rain to plump them out just before they ripened. I JUST picked up a bushel at the orchard yesterday – they’re ripe, but not at the tiptop of their ripe form, so I figure I have until Sunday before they start going downhill.

    We’ll eat some sliced with a bit of sugar.
    I’ll make oven souffle pancake on Saturday for breakfast, and top it with peaches and creme fraiche.
    I might make my mother’s deep-dish peach pie, if I have time.
    But most of these will be sliced, sugared, and frozen, for a little bit of summer when we most need it.

    The de Bachmakov doesn’t really grab me… what I’m loving over the past couple of days is DSH Perfumes Susinon (1000 Lilies), which is just gorgeous, and has the odd quality of being both rich and airy.

    • Joe says:

      Mals, I love puffed oven pancakes. I use the Joy of Cooking “Dutch Baby” recipe… I like to just barely saute the peaches first in a cast-iron pan with a pinch of brown sugar, splash of brandy, and dash of cinnamon, pour the batter on top then pop the whole cast iron shebang into the oven. Love it with blackberries too, or apples in the fall/winter.

      Where’d you get your sample of De Bachmakov? Thanks for the tip on the DSH too.

  • Musette says:

    I once nearly blew my lips clean off my face, eating peaches straight from the orchard (Michigan – Red Haven peaches. OMG!)

    The fuzz…..the fuzz! I guess I was allergic to it. Or maybe it could’ve been the TWELVE peaches I ate within an hour.


    OK – where is this TDC stuff. I was just at Barn’s, with Lydia and she said NOTHING, which means it wasn’t there (Lydia knows my TDC love)….we even talked about CyL and Sublime Balkiss…..Lord, I’mo have to go back up there :-< the things I do for the Posse. The names up top are great - on the Arsenic and Old Lace version the little gravatars don't show up at the bottom, hence the confusion. xoxox >-)

  • gator grad says:

    And ps– I’m loving the recent trend on PP of linking to other reviews of the same scent. :)

  • gator grad says:

    I love the names at the top (though it wouldn’t have to be in the title). I’ve noticed that someone on PP is nearly my scent twin, but I can’t remember who… and it would be very beneficial to know before one starts reading that the writer’s taste is similar/dissimilar to your own…

    TDC just hasn’t worked for me. I have a sample of Jasmin de Nuit that I am *terrified* of. It just doesn’t work for me– it’s too dirty! But I have kept it and retried it a few times, because it seems well made. But this one sounds good.

  • Melissa says:

    Ah, someone else said it first. I’m with Fiordiligi. The furry skin of a peach is a bit off-putting for me. I like them, but they’re not my favorite. Among the summer fruits, that honor probably belongs to the humble plum, although good dark cherries are right up there too. And if I had to choose among pies, tarts etc, I would probably go for a plum tart or cherry pie.

    As for recipes? Well, I don’t bake and I rarely cook, so I can’t help out in that department. I have a recurring fantasy of taking two weeks off from my job and doing nothing but gardening and cooking, but it just never seems to happen. Either the two weeks in a row, or the blissful domesticity. But I’ll insert plum tarts into that particular daydream anyway.

    • Tiara says:

      Never liked the peach skin either so would peel one or just skip altogether. Was visiting friends down south and they were appalled I wouldn’t eat their fresh peaches. When they found out it was the skin, I was told to run it under cold water for a while, then try it. The fuzz aspect pretty much disappeared.

      I still prefer nectarines but a wet, ripe peach is a close second.

      • sweetlife says:

        Yes, running water, or a gentle rub down with a towel (or shirt, if that’s all that’s handy!) will de-fuzz a peach in no time.

        Though I happen to like a little bit a fuzz…

        • Dante's Bra says:

          You can also blanch them by putting them in almost boiling water for 1 minute, then in a bowl of cold water for 3-5 minutes. The skin just slides off and they’re still essentially uncooked.

          I got some peaches at the famer’s market last week that were gorilla-hairy, and they were fantastic!

  • karin says:

    So jealous. Peaches are my favorite fruit. Was down in DC this past weekend, and we went to a local farm to get some peaches. They were heaven. Getting the up here (Maine) at a grocery store can be a crap shoot. Hit the jackpot with organic ones from California at Whole Foods, but bought them again a week or so later when they were on sale, and they were dry and mealy. YUCK! Took my chances and bought them again this week (not on sale). Have yet to have one. Sometimes I think I would move south just for the fresh peaches!

    We lived in Colorado when I was growing up, and I remember my mom getting flats of them and making jam. Perhaps this is where the love began…

    Enjoy those pies, Patty! Ohhhh…I sooooo want some! And speaking of Marie Callendar’s (Tamara’s post), I lived in CA for a number of years and always looked forward to their fresh peach (and fresh strawberry) pies in the summer. Didn’t care too much for their crust, but the rest of it made up for it.

  • Fiordiligi says:

    Patty, I am so glad when you put your name at the top of the piece. I can almost always tell who has written what these days, but it does save potential embarrassment!

    Peaches: actually I prefer nectarines (had one with blueberries, raspberries and strawberries for breakfast with natural yogurt – how I love the summer soft fruit season). It’s the furry skin that puts me off…But I would never consider cooking them. Served with creme fraiche or ice cream and maybe a dash of amaretto – that is perfect.

    Not a huge fan of TDC overall but glad to hear you’re liking this one. BTW don’t suppose the postman delivered yet??

    • mals86 says:

      I prefer my peaches raw, too.

      Except for Peche Cardinale: peach halves gently poached in simple syrup along with a vanilla bean, then chilled and topped with raspberry sauce and a dollop of whipped cream.

  • Louise says:

    I prefer my peaches torn into straight up, juice dribbling down my chin. We have a roadside stand nearby (March must know it) that sells good fresh produce at a ridic markup. I love to stop in and grab my evening veggies, and a messy peach for the ride home. But I’m thinking a peach clafouti may be just the thing this weekend…for breakfast ; )

    I read Octavian’s review of the De Bachmakov a while ago, and recall that it was only available at the Bon March in Paris. Any word on wider distribution???

  • Joe says:

    OK, another great review of De Bachmakov. I can’t wait to try it.

    And do tell us a little more about this honey-creamy-peachy pie thingie. Is it custardy or what?

    I love peaches. I love pie. I love anything involving short pastry. Cobbler, pie, turnovers… name it. But I also just love a juicy peach sliced up and maybe drizzled with a little bit of cream. Maybe a pinch of cinnamon. My favorite that my mom used to make were fruit cobblers with a buttery, cake-type batter that was poured all over the fruit (rather than the thick biscuit-dough dropped on top, though I like that kind too). Cobbler seems easier than making pie crust, which isn’t that hard, but still requires some effort. Good lard crust is truly amazing and beats that Crisco stuff by a mile. Salivating now.

  • carter says:

    If this is a duplicate post, I apologize. My original post seems to have vanished into thin air.

    Anyway, here’s the recipe for Marian Burros’s Plum Torte, which the NYTimes had to reprint every year for many years due popular demand. I make it with peeled, sliced peaches but you can leave the skins on if you prefer a more rustic cake, and it’s also very good made with berries of any kind. The only change I make to the recipe when making it with peaches is to omit the cinnamon and to use Demerara or coarse sparkling sugar for the final sprinkle on top before popping it into the oven. If you don’t have a springform pan don’t worry about it; a regular 9″ or 10″ cake pan works fine.

  • 1. Choose a perfectly ripe peach, room temperature. Slice into 8. Peel if you so desire.
    2. Take green and red peppercorns and leave to soak in good vodka for an hour. (No flavors, please).
    3. Prepare a small bowl of super-premium vanilla ice cream.
    4. Using a small fork, pull the peppercorns out of the vodka and put them on the ice cream.
    5. Dip each slice of peach in the vodka, which now has a hint of pepper scent and a slight sting.
    6. Place peaches on ice cream, but not on peppercorns. Around base is fine. Using long, chilled, silver spoon, enjoy.

    • carter says:

      This is a recipe for Marian Burros’s plum torte, which the NYTimes had to reprint every year for many years due to popular demand. I make it with peaches and it’s absolutely delicious. The only changes I make is to peel and slice several peaches in place of the plums and to omit the cinnamon, but can leave the skins on if you prefer a more rustic cake. I also use coarse sparkling sugar or demerara sugar to sprinkle on the top just before sliding it into the oven. And if you don’t have a springform pan, don’t worry about it; a regular 9″ or 10″ cake pan is fine. I make many, many of these cakes before the season is out:

      The second link is for her Plum Crumble, which is also seriously delicious:

      • carter says:

        The links in my second post are better; I think you might have to sign up for an account at the Times in order to see the recipes at these two.

    • carter says:

      This looks fantastic! My favorite ice cream recipe is Jean-Georges Vongerichten’s White Pepper Ice Cream, and this looks like another winner. Love the detail about the long silver spoon.

    • Joe says:

      Now THAT sounds interesting. I wouldn’t mind smelling a perfume version of it either — heavy on the green peppercorns.

    • karin says:


  • Eric says:

    I am REALLY not a pie person. I definitely think it’s the crust; it just seems so incongruous with the soft filling. That said, here in Houston, there’s this “cultural institution” called House of Pies and since I’ve given up cheesecake, I do get sweet potato pie instead. It’s not a proper substitute.

    Also, a note: I’ve never had a peach. And I’m from Texas! My peach-eating friends always laugh at me but then again they never offer any…. I wish I could offer you a recipe, though.

    I do so want to try this one! Coldness generally attracts me more than warmth, perfume-wise. It’s so captivating.

  • perfumequeen says:

    Our peach season here in Texas is closing. A whole ‘nother year to wait for the seductive delight that is a fresh peach. Most of the time, I don’t even bother cooking them. Though . . . I do live one mascerated in a few pinches of sugar and topped with a good pinot grigio. then chilled a bit. heaven. or…made into amaretto peach jam and stirred into yogurt with a fresh peach sliced on top. or… simple tart — creme anglaise baked onto a puff pastry sheet, topped with a peach baked a bit more then glased with the gel from the aforementioned jam. I think I’m gonna have to cry now that my season is almost over.
    OR WAIT I almost forgot — seared-crisp duck confit topped with this amazing peach-tarragon sauce. the sauce is on that was magic!

  • March says:

    Oh my goodness! I just read this, and popped over and read Robin’s review. I neeeeeeeeeeeeeeeed some.

    This is the summer I won’t be whining about not getting any great white peaches from Georgia. (sulks) I love summer peaches so very very much.

  • Tamara *J says:


    Why not just slap it on my thighs to save time?

    That’s from a Ann Taintor magnet on my fridge.
    I love me some pie.
    I turned into a HUGE two ton Tilly eating pie in Cali from Marie Calender’s pies every week.
    And In&Out cheeseburgers (doubledouble animal-style)

    It certainly wasn’t the poor pies fault!

    ‘Ten years latuuuhhhhhh,

    Now I have learned moderation and control along with enjoying plenty of pain/blood/sweat/tears exercise but still- you a put a pie, any pie in my vicinity and I go mad with desire.


    Enjoy your peachy pie delight dear!

    p.s. I’m afraid to read all the recipes your going to get now…