3 Looks 3 Ways: Lucie Franc de Ferriere

Lucie Franc de Ferriere grew up in Bordeaux, baking cakes with her mother in a 165-year-old chateau on a vineyard. She studied art history in London, worked in galleries in New York, got homesick, and did what any reasonable person would do—she started baking. Word spread, café pop-ups sold out, and From Lucie was born. Today her East Village bakery is known for whimsical, flower-adorned cakes that are less sweet than you'd expect and more beautiful than seems fair.

Now she has a cookbook. Cake From Lucie is part recipe collection, part love letter to the French countryside, part permission slip to make something gorgeously imperfect and call it done.

She was born on Friday the 13th. She once lived at 666 Greenwich Street. She has never once considered any of it bad luck. We adore her. We asked Lucie to build a HART necklace and tell us what she chose and why.

The Charms

The Watering Can felt immediate. "It reminds me of my mother's garden back home in France and the flowers I work with every day at the bakery. To me, it symbolizes growth—the idea that if you keep watering your soul, it continues to bloom and evolve."

The Lucky 13 Poker Chip, because of course. Born on Friday the 13th, former resident of 666 Greenwich Street, left-handed, and unbothered by all of it. "I've always seen 13 as a lucky number rather than an unlucky one."

And the Libra Charm, for the balance she carries everywhere. "As a Libra, as someone named Lucie—meaning light, but also Lucifer—I've always embraced contrasts and duality. I think there are many sides to me that coexist. These charms reflect the balance between light and shadow, softness and strength, and ultimately, the belief that both sides can exist in harmony."

We couldn't have said it better ourselves.

What did you bring from Bordeaux that you couldn't leave behind? "My grandmother's recipe book. It's one of my most prized possessions."

What flavor combination do you keep returning to? "Strawberry, Sumac, and Basil. I love basil in everything and the combination with sweet strawberries and bright sumac is perfect. Next up: bay leaf and rhubarb."

Where in New York do you always leave feeling inspired? "Wild Sorrel cookbook store. It just opened and is filled to the brim with the most stunning cookbooks. I love using a physical cookbook and have so many but it's never enough."

Best stop on the book tour so far? "Charleston. I've never been before and I fell in love with it. Everyone was so welcoming and the food and beauty of the city blew me away. I can't wait for my next trip back."

The ritual that gets you through an early bakery morning? "An ice water bowl to wake up my face and an Earl Grey tea. Then my hot oat matcha a little later."

Best piece of advice from your mom? "Invest in a good oven. And if you can't pick your oven, get an oven thermometer."