I'm self-taught, which means I learned by doing - by failing, adjusting, and tasting. My recipes are shaped by French and European traditions but pushed into new territory: unexpected flavour combinations, techniques worth understanding, and a genuine curiosity about what a bake can be.

I like that ambiguity. Baking feels like both: something golden and sweet, and something that asks you to slow down, close your eyes, and pay attention. Mèu is where all of that comes together - through recipes, through workshops, and through a Print Club that brings beautiful, bakeable things straight to your door.

I'm so glad you're here.

My name is Charlie, and I grew up in the south-east of France, in a family deeply rooted in Provence - the land of lavender, olive groves, and a language all of its own. Provençal, the ancient dialect of that region, still lives on in the road signs, in the poetry, and now, quietly, in the name of this studio. Mèu is actually a Provençal word.