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About Partie de Moi

My name is Stephanie and I live on the North coast of Ireland in Portrush. I love to bake, cook and genuinely find it relaxing to be in the kitchen, when I get a chance, between being with my 2 children and dog; Max, Séb and Henri. 

I was born in Brussels to a Northern Irish mother and German father so grew up speaking a few languages, hence the French name ‘Partie de Moi’ meaning ‘Part of me’. Whilst growing up I would often pop over to Germany to visit my Omi and for the Christmas markets, went to American school fairs at Thanksgiving ( which is where my love of Pumpkin Spice originates) or got Speculoos biscuits from the famous Maison Dandoy in Brussels city centre. 

From the age of 10 I started making my own blend of Pumpkin Spice using a blend of pre-ground supermarket ones. Sometimes giving them out as presents but using them myself in sweet and savoury dishes throughout the year to add a little ‘je ne sais quoi’ to my cuisine.

Partie de Moi came about during lockdown 2020, a year after having my second son Sébastien. Over a champagne filled sunny afternoon with a friend, we were talking about how I loved baking and cooking and she encouraged me to seriously think about making up my own blend of Pumpkin Spice. So I researched it, how could I make it unique? Did my original recipe need tweaking?

I started buying whole spices, gently toasting them to release the flavour, natural oils and aromatics then grinding them and doing my own taste testing with a focus group. I use; Ceylon Cinnamon, Ginger, Allspice, Cloves, Nutmeg, Cardamom and Vanilla beans. 

The next spice blend I added to the range was the Winter Spice, which is loosely based on the German ‘Lebkuchengewürz’. The smell and taste will immediately transport you to a German Christmas market with twinkling lights on wooden chalets, I know it does for me! I use: Ceylon Cinnamon, Ginger, Allspice, Juniper Berries, Star Anise, Cloves, Mace, Coriander Seeds and Black Peppercorns.

What's special about both these spice blends is nothing has been added to them like fillers, flour, salt or sugar and the spices are superfresh not like the supermarket pre ground ones which can be years old! I also make them in my 5* hygiene rated kitchen. 

They are vegan and vegetarian. The shakers may be small but they pack a  punch with flavour so a little goes a long way!

I then created 3 more blends: the Atlantic Everything Seasoning inspired by my travels to America, Sugar & Spice based on a store cupboard staple I always have in my kitchen and the Omi Seasoning with a verdant dried herbs base.

The Atlantic Everything Seasoning is a blend of savoury flavours based on the famous ‘Everything but the bagel seasoning’ and uses Mussenden Sea Salt, which literally brings a taste of the Atlantic Ocean to your cuisine. Toasted (by me) black and white sesame seeds, poppy seeds, garlic and onion flakes add crunch, texture and a nutty flavour to countless savoury dishes. Proud Bronze Winner of the 2022 Blas Na hEireann food awards. 

The Artisan Sugar & Spice is a unique blend of unrefined cane sugar and 7 spices. It has an almost caramel tasting sweetness, is both versatile and ready to use in any cuisine that could do with a little spiced sweetness.The subtle and unique flavours of the blended spices leave a delicate warmth on your tongue. I use: Unrefined Cane Sugar, Ceylon Cinnamon, Ginger, Allspice, Cloves, Nutmeg, Star Anise and Black Peppercorns.

Next in the range is the Omi Seasoning, based on a flavour I associate with my German Grandmother (Omi). This herby, verdant, garlic deliciousness can be added to meat, fish, chicken and tofu as a seasoning or a crust. Used with roasted, vegetables and make vinaigrettes or dips if mixed with creme fraîche. I use: Chives, Parsley, Basil, Onion Flakes, Mussenden Sea Salt, Garlic Flakes, Black Peppercorns, Rosemary and Thyme.

I hope you love the Partie de Moi Artisan Seasonings range as much as I do! Recipes are regularly added to and my social media pages.

Stephanie Neumann-Flynn

Partie de Moi

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