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I hope today’s blog post finds you well and full of anticipation because we have some truly exciting news to share with you. It’s early Wednesday morning and I’m drafting this email early so I can go spend some time with my Mom. The kids are working hard to get extra school work done, I’m tidying up the house and then I’m going to go take a day off and have some fun with her! Before the work REALLY gets going around here…

What work? TILE INSTALLATION BABY! Everything we’ve been gearing up for the last six weeks! Straight from the heart of France, our much-awaited shipment of Terra Cotta Flooring has finally arrived!

I’ve been ruminating on this flooring for YEARS (as you’ll hear in today’s video) and saving for what seems like an eternity. After weeks of anticipation (I ordered it on New Year’s Eve) and meticulous planning, I am thrilled to announce that our French Farmhouse Terra Cotta finally found its way to our Everyday Chateau.

What makes Terra Cotta Flooring so special, you ask? I thought you’d never ask:

  • Authenticity: Crafted with centuries-old techniques, each tile bears the mark of artisanal craftsmanship, adding a touch of timeless, authentic elegance.
  • Warmth and Character: Just when my kitchen gets a little glam (with Luga and the upcoming shiny Monet tile – this will swing it back in the rustic direction. This versatility totally represents “Parisienne Farmgirl” and I’m forever leaning one way in my decor and then leaning another to keep it that perfect combination “from France to the Farm”..
  • Durability: Not only do these tiles exude a true French Farmhouse look, but they are also incredibly durable. They are a GOOD half-inch thick and in the shipment from France to our home and all the stops on the way, only EIGHT broke out of well over 1,000. It was important to me that my flooring choice work as hard for me as I did for it. This is my forever floor and like anything we bring into this house it needs to be able to stand up to how hard we are on our spaces.

So – it’s HERE! And it’s another family teamwork story because while Momma might have been out of her mind giddy to hear the truck approaching on the highway, the fact was there were HOURS of work before us to unpack each palette and get the tile up to the house (the driveway is 1/3 of a mile and RIDDEN with potholes from the snow). But four hours later and no tile fatalities, (even with all the little hands helping), we got the last load unpacked in the garage just after dark!

To prepare for the work ahead, I’ve been making up food. To “mind the gap” like we’re talking about on the Homemaker Chic Podcast. I’m loving this idea of creating margin because life is going to HAPPEN and when you’ve created margin… or a gap, you’re not always up against it; whatever it may be. In the case of this kitchen remodel, I know my it is going to be this houseful of people that want to eat ALL. THE. TIME. So on top of extra meals, I’m making extra bread for the freezer and I promised over on Instagram that I’d post the recipe in today’s email. Here goes:

Makes 2 loaves, you need two bread pans and these loaves can be made by hand or with your KitchenAid mixer.

Ingredients:

2 1/4 cups warm water

4 1/2 tsp active dry yeast

1/4 cup of organic sugar or honey

1 tbsp sea salt

1/4 cup olive oil

6 1/4 cups bread flour or a good all-purpose

One beaten egg

DIrections:

Combine warm water, yeast, and honey or sugar.

Combine flour and salt in a mixing bowl. Add yeast mixture. Mix a bit and then add olive oil to help grab/mix the remaining flour. (I am not precious about this recipe and make the whole thing in my KitchenAid mixer, using the bread hook to both mix and knead.

Knead for 2 minutes with a bread hook or six minutes by hand.

Cover and allow to rise for one hour.

Coat two bread pans with olive oil using a clean paint brush, pastry brush of paper towel corner soaked with oil.

Divide dough, kneed briefly, and shape into loaves. Allow them to rise for one hour on the back of your oven. At the 30-minute mark, preheat your oven.

Before baking, brush the top of the bread loaves with the beaten egg. You won’t use the entire egg.

Bake for 30-35 minutes and if you’re new to bread baking, note that the egg wash will make it appear done before that.

Remove from bread pans and allow to cool on a cooling rack.

Slice and enjoy for sandwiches, french toast, and more.

Seems like a lot of work, but you’ll see, that’s just the beginning.

What’s next?

We’ll be…

-Clearing furniture out of the boot room and bringing it into the kitchen, cause that’s room #1, we need it back to normal ASAP to accommodate farm life and the upcoming planting season

– Removing all the wood floors, carefully removing each plank and then the nails to salvage them for other rooms in the house that still need flooring.

-Researching authentic, historical grout techniques, colors, mediums, and the like

-Researching old-world ways of sealing the tile once installed, I’ve got some excellent notes made so far.

If you’re loving this and want more help with interior design and maybe want to hang out with people who love history and old-world style then I think you should give my OLD WORLD DESIGN SOCIETY a try for a FREE week. Each Monday I issue a new design challenge, Friday’s I go LIVE with morning coffee talk (I record it in case you’re at work) AND once a month I do a live Design Q and A call. Our next call is the 12th so there’s still time for you to give it a week’s FREE trial and send over your photographs with design dilemmas and I’ll address them during our live call. It’s like a private consult with a designer once a month! Click here.

I’m just as giddy to nerd out on approaching this project with old-world methods as I was to finally get the tile.

So let’s start with that in today’s video and then westward ho!

Glad you’re here for it.