{"id":2903,"date":"2024-10-30T20:00:44","date_gmt":"2024-10-30T20:00:44","guid":{"rendered":"https:\/\/edinburgh1.one\/?p=2903"},"modified":"2025-07-03T11:44:00","modified_gmt":"2025-07-03T10:44:00","slug":"langelou-patisserie-a-business-born-from-two-talents","status":"publish","type":"post","link":"https:\/\/edinburgh1.one\/en\/eternal\/langelou-patisserie-a-business-born-from-two-talents-2903","title":{"rendered":"L\u2019Angelou Patisserie: A Business Born from Two Talents"},"content":{"rendered":"\n<p>The confectionery <a href=\"https:\/\/toronto1.one\/en\/eternal\/hilary-farr-is-a-toronto-businesswoman-who-knows-all-about-interior-design-2772\" target=\"_blank\" rel=\"noopener\">business<\/a> demands significant attention and a wealth of knowledge. It&#8217;s a field constantly evolving, and if you&#8217;re aiming for real success, keeping up with the latest trends is simply non-negotiable \u2013 your competitors certainly aren&#8217;t resting! You can read more about it at <a href=\"https:\/\/edinburgh1.one\/en\">edinburgh1.one<\/a>.<\/p>\n\n\n\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"720\" height=\"720\" src=\"https:\/\/cdn.edinburgh1.one\/wp-content\/uploads\/sites\/59\/2025\/07\/image-7.png\" alt=\"\" class=\"wp-image-2904\" srcset=\"https:\/\/cdn.edinburgh1.one\/wp-content\/uploads\/sites\/59\/2025\/07\/image-7.png 720w, https:\/\/cdn.edinburgh1.one\/wp-content\/uploads\/sites\/59\/2025\/07\/image-7-300x300.png 300w, https:\/\/cdn.edinburgh1.one\/wp-content\/uploads\/sites\/59\/2025\/07\/image-7-696x696.png 696w\" sizes=\"auto, (max-width: 720px) 100vw, 720px\" \/><\/figure>\n\n\n\n<p>This includes everything from new techniques and methods to innovative recipes and products hitting the market in improved forms. Edinburgh\u2019s L\u2019Angelou patisserie is a shining example of high craftsmanship, and of how two people, truly in love with their work, can achieve remarkable success.<\/p>\n\n\n\n<div id=\"ez-toc-container\" class=\"ez-toc-v2_0_74 counter-hierarchy ez-toc-counter ez-toc-custom ez-toc-container-direction\">\n<label for=\"ez-toc-cssicon-toggle-item-6a69ab81c223d\" class=\"ez-toc-cssicon-toggle-label\"><span class=\"\"><span class=\"eztoc-hide\" style=\"display:none;\">Toggle<\/span><span class=\"ez-toc-icon-toggle-span\"><svg style=\"fill: #999;color:#999\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" class=\"list-377408\" width=\"20px\" height=\"20px\" viewBox=\"0 0 24 24\" fill=\"none\"><path d=\"M6 6H4v2h2V6zm14 0H8v2h12V6zM4 11h2v2H4v-2zm16 0H8v2h12v-2zM4 16h2v2H4v-2zm16 0H8v2h12v-2z\" fill=\"currentColor\"><\/path><\/svg><svg style=\"fill: #999;color:#999\" class=\"arrow-unsorted-368013\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" width=\"10px\" height=\"10px\" viewBox=\"0 0 24 24\" version=\"1.2\" baseProfile=\"tiny\"><path d=\"M18.2 9.3l-6.2-6.3-6.2 6.3c-.2.2-.3.4-.3.7s.1.5.3.7c.2.2.4.3.7.3h11c.3 0 .5-.1.7-.3.2-.2.3-.5.3-.7s-.1-.5-.3-.7zM5.8 14.7l6.2 6.3 6.2-6.3c.2-.2.3-.5.3-.7s-.1-.5-.3-.7c-.2-.2-.4-.3-.7-.3h-11c-.3 0-.5.1-.7.3-.2.2-.3.5-.3.7s.1.5.3.7z\"\/><\/svg><\/span><\/span><\/label><input type=\"checkbox\"  id=\"ez-toc-cssicon-toggle-item-6a69ab81c223d\"  aria-label=\"Toggle\" \/><nav><ul class='ez-toc-list ez-toc-list-level-1 ' ><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-1\" href=\"https:\/\/edinburgh1.one\/en\/eternal\/langelou-patisserie-a-business-born-from-two-talents-2903\/#The_Little_Girl_Who_Loved_Baking_Cakes\" >The Little Girl Who Loved Baking Cakes<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-2\" href=\"https:\/\/edinburgh1.one\/en\/eternal\/langelou-patisserie-a-business-born-from-two-talents-2903\/#A_Desire_to_Grow_in_a_Cherished_Craft\" >A Desire to Grow in a Cherished Craft<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-3\" href=\"https:\/\/edinburgh1.one\/en\/eternal\/langelou-patisserie-a-business-born-from-two-talents-2903\/#A_New_Beginning_in_London\" >A New Beginning in London<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-4\" href=\"https:\/\/edinburgh1.one\/en\/eternal\/langelou-patisserie-a-business-born-from-two-talents-2903\/#A_Youthful_Love_for_Sweet_Creations\" >A Youthful Love for Sweet Creations<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-5\" href=\"https:\/\/edinburgh1.one\/en\/eternal\/langelou-patisserie-a-business-born-from-two-talents-2903\/#Mastering_the_Art_of_Confectionery\" >Mastering the Art of Confectionery<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-6\" href=\"https:\/\/edinburgh1.one\/en\/eternal\/langelou-patisserie-a-business-born-from-two-talents-2903\/#Challenging_Conditions_Unwavering_Passion\" >Challenging Conditions, Unwavering Passion<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-7\" href=\"https:\/\/edinburgh1.one\/en\/eternal\/langelou-patisserie-a-business-born-from-two-talents-2903\/#Valuable_Experience_in_a_Family_Patisserie\" >Valuable Experience in a Family Patisserie<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-8\" href=\"https:\/\/edinburgh1.one\/en\/eternal\/langelou-patisserie-a-business-born-from-two-talents-2903\/#The_Meeting_of_Two_Talents\" >The Meeting of Two Talents<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-9\" href=\"https:\/\/edinburgh1.one\/en\/eternal\/langelou-patisserie-a-business-born-from-two-talents-2903\/#A_Sudden_Move_and_the_Birth_of_Their_Own_Business\" >A Sudden Move and the Birth of Their Own Business<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-10\" href=\"https:\/\/edinburgh1.one\/en\/eternal\/langelou-patisserie-a-business-born-from-two-talents-2903\/#Launching_During_the_Toughest_Times\" >Launching During the Toughest Times<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-11\" href=\"https:\/\/edinburgh1.one\/en\/eternal\/langelou-patisserie-a-business-born-from-two-talents-2903\/#Popular_Delights\" >Popular Delights<\/a><\/li><\/ul><\/nav><\/div>\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"The_Little_Girl_Who_Loved_Baking_Cakes\"><\/span>The Little Girl Who Loved Baking Cakes<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<p>The creators of L\u2019Angelou are Florence and Hippolyte. Both share a deep passion for everything related to confectionery. By joining forces, they managed to open an establishment that produces incredibly delicious and beautiful desserts.<\/p>\n\n\n\n<p>Florence&#8217;s love for baking traces back to her childhood in Corsica. Even at eight years old, she&#8217;d help her grandmother bake and sell cakes. It was then that Florence promised herself that when she grew up, she would open her own patisserie, dedicating it to her beloved grandmother.<\/p>\n\n\n\n<p>As time passed, the little girl grew up, and her passion for baking and desserts only intensified. Whether at school or at home, her answer about her future profession or hobby always revolved around creating sweet treats.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"A_Desire_to_Grow_in_a_Cherished_Craft\"><\/span>A Desire to Grow in a Cherished Craft<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"720\" height=\"900\" src=\"https:\/\/cdn.edinburgh1.one\/wp-content\/uploads\/sites\/59\/2025\/07\/image-8.png\" alt=\"\" class=\"wp-image-2907\" srcset=\"https:\/\/cdn.edinburgh1.one\/wp-content\/uploads\/sites\/59\/2025\/07\/image-8.png 720w, https:\/\/cdn.edinburgh1.one\/wp-content\/uploads\/sites\/59\/2025\/07\/image-8-240x300.png 240w, https:\/\/cdn.edinburgh1.one\/wp-content\/uploads\/sites\/59\/2025\/07\/image-8-696x870.png 696w\" sizes=\"auto, (max-width: 720px) 100vw, 720px\" \/><\/figure>\n\n\n\n<p>After her school years, it was time for Florence to choose a profession, and she decided to enrol at the Lyc\u00e9e H\u00f4telier Bonneveine in Marseille. Of course, her studies included practical training. During her internships, Florence meticulously explored the intricacies of different techniques and the nuances of various product consistencies, always striving to create something truly unique with the same ingredients.<\/p>\n\n\n\n<p>This is how Florence gained invaluable knowledge, experience, and discovered new recipes.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"A_New_Beginning_in_London\"><\/span>A New Beginning in London<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<p>Gradually, a desire to learn more about other cultures led Florence to move to London. There, she found work as a household assistant for a local family.<\/p>\n\n\n\n<p>However, once Florence felt her English had significantly improved, she finally returned to her true calling. She was accepted into one of London&#8217;s luxurious French patisseries, a dream come true.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"A_Youthful_Love_for_Sweet_Creations\"><\/span>A Youthful Love for Sweet Creations<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<p>Hippolyte also has his own equally fascinating story. His love for confectionery began at 15. During his school holidays, he decided to make the most of his time by working part-time at a local patisserie.<\/p>\n\n\n\n<p>It was then that Hippolyte realised creating sweet treats sparked an enormous interest within him.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Mastering_the_Art_of_Confectionery\"><\/span>Mastering the Art of Confectionery<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<p>Later, however, life took him away from his beloved craft. As a student, he studied construction. It was only when his studies concluded that Hippolyte had an epiphany: the only profession he truly wanted to pursue was confectionery.<\/p>\n\n\n\n<p>He decided to move to Paris to enrol in a culinary school. There, as he delved deeper into the diverse world of desserts, Hippolyte understood that they offered a unique avenue for expressing his creativity and individuality.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Challenging_Conditions_Unwavering_Passion\"><\/span>Challenging Conditions, Unwavering Passion<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<p>Of course, after training comes practice. Hippolyte found work in a modest Parisian patisserie. Despite that period proving incredibly challenging (the early 4 AM starts were particularly tough!), Hippolyte fell more in love with his craft each day and remained convinced he&#8217;d chosen the right path.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Valuable_Experience_in_a_Family_Patisserie\"><\/span>Valuable Experience in a Family Patisserie<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"720\" height=\"900\" src=\"https:\/\/cdn.edinburgh1.one\/wp-content\/uploads\/sites\/59\/2025\/07\/image-9.png\" alt=\"\" class=\"wp-image-2910\" srcset=\"https:\/\/cdn.edinburgh1.one\/wp-content\/uploads\/sites\/59\/2025\/07\/image-9.png 720w, https:\/\/cdn.edinburgh1.one\/wp-content\/uploads\/sites\/59\/2025\/07\/image-9-240x300.png 240w, https:\/\/cdn.edinburgh1.one\/wp-content\/uploads\/sites\/59\/2025\/07\/image-9-696x870.png 696w\" sizes=\"auto, (max-width: 720px) 100vw, 720px\" \/><\/figure>\n\n\n\n<p>Having gained enough experience, Hippolyte realised he yearned for something more. He was then offered a position at an amazing patisserie owned by three brothers. The greatest advantage of this establishment was that all its products were exclusively homemade. Syrups, chocolate, and other key ingredients were crafted right there in the patisserie.<\/p>\n\n\n\n<p>Over three years of working there, Hippolyte honed his chef&#8217;s skills to the highest level.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"The_Meeting_of_Two_Talents\"><\/span>The Meeting of Two Talents<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<p>When Hippolyte seized an opportunity to move to London and started working at a French patisserie, he met Florence. Like him, she shared a deep passion for creating desserts.<\/p>\n\n\n\n<p>As they worked together, they constantly exchanged experiences and creative ideas. The beauty and taste of their cakes truly captivated their British customers.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"A_Sudden_Move_and_the_Birth_of_Their_Own_Business\"><\/span>A Sudden Move and the Birth of Their Own Business<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"720\" height=\"720\" src=\"https:\/\/cdn.edinburgh1.one\/wp-content\/uploads\/sites\/59\/2025\/07\/image-10.png\" alt=\"\" class=\"wp-image-2913\" srcset=\"https:\/\/cdn.edinburgh1.one\/wp-content\/uploads\/sites\/59\/2025\/07\/image-10.png 720w, https:\/\/cdn.edinburgh1.one\/wp-content\/uploads\/sites\/59\/2025\/07\/image-10-300x300.png 300w, https:\/\/cdn.edinburgh1.one\/wp-content\/uploads\/sites\/59\/2025\/07\/image-10-696x696.png 696w\" sizes=\"auto, (max-width: 720px) 100vw, 720px\" \/><\/figure>\n\n\n\n<p>One holiday, however, changed everything. Florence and Hippolyte took a trip to Edinburgh, and they fell in love with the city so instantly that the desire to move there was almost immediate.<\/p>\n\n\n\n<p>Soon after, in their new home, the talented confectionery duo decided to open their own establishment, where anyone could enjoy exquisite French desserts and the freshest baked goods.<\/p>\n\n\n\n<p>And so, L\u2019Angelou patisserie was born.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Launching_During_the_Toughest_Times\"><\/span>Launching During the Toughest Times<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<p>Interestingly, Florence and Hippolyte showed immense bravery. They opened their business in 2020, right in the midst of the COVID-19 pandemic.<\/p>\n\n\n\n<p>Remarkably, these challenging times didn\u2019t hinder the confectioners&#8217; ambitions. They successfully brought L&#8217;Angelou to life, likely fuelled by their incredible drive and self-belief.<\/p>\n\n\n\n<p>It&#8217;s hard to argue that both Florence and Hippolyte had gained invaluable experience on their professional journeys, greatly aided by internships in various patisseries and rigorous training. With such a solid foundation, no pandemic could truly scare them.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Popular_Delights\"><\/span>Popular Delights<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"720\" height=\"900\" src=\"https:\/\/cdn.edinburgh1.one\/wp-content\/uploads\/sites\/59\/2025\/07\/image-11.png\" alt=\"\" class=\"wp-image-2916\" srcset=\"https:\/\/cdn.edinburgh1.one\/wp-content\/uploads\/sites\/59\/2025\/07\/image-11.png 720w, https:\/\/cdn.edinburgh1.one\/wp-content\/uploads\/sites\/59\/2025\/07\/image-11-240x300.png 240w, https:\/\/cdn.edinburgh1.one\/wp-content\/uploads\/sites\/59\/2025\/07\/image-11-696x870.png 696w\" sizes=\"auto, (max-width: 720px) 100vw, 720px\" \/><\/figure>\n\n\n\n<p>Among the most popular items at L\u2019Angelou, Florence and Hippolyte highlight their baguettes and almond croissants. The latter, in particular, sell at an incredible speed; they simply can&#8217;t bake them fast enough!<\/p>\n\n\n\n<p>However, the establishment\u2019s overall assortment is so wide that visitors often find it difficult to choose.<\/p>\n\n\n\n<p>Cakes and pastries are also an integral part of L\u2019Angelou\u2019s selection. Locals and visitors alike know that all products are always fresh, making them perfect for taking to work or enjoying at home. Plus, these sweet treats from the patisserie are a wonderful addition to family celebrations.<\/p>\n\n\n\n<p>Beyond their incredible taste, they boast beautiful designs. Florence and Hippolyte are always eager to meet their clients&#8217; needs, so you can discuss a personalised cake style or themed pastries with them. The result, rest assured, will exceed all expectations.<\/p>\n\n\n\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"768\" height=\"1024\" src=\"https:\/\/cdn.edinburgh1.one\/wp-content\/uploads\/sites\/59\/2025\/07\/image-12.png\" alt=\"\" class=\"wp-image-2926\" srcset=\"https:\/\/cdn.edinburgh1.one\/wp-content\/uploads\/sites\/59\/2025\/07\/image-12.png 768w, https:\/\/cdn.edinburgh1.one\/wp-content\/uploads\/sites\/59\/2025\/07\/image-12-225x300.png 225w, https:\/\/cdn.edinburgh1.one\/wp-content\/uploads\/sites\/59\/2025\/07\/image-12-696x928.png 696w\" sizes=\"auto, (max-width: 768px) 100vw, 768px\" \/><\/figure>\n\n\n\n<p>Ultimately, L\u2019Angelou stands as one of Edinburgh&#8217;s most renowned patisseries. But it\u2019s also a testament to the courage of its founders. Florence and Hippolyte didn\u2019t shy away from the difficult period of the coronavirus, when many businesses faced bankruptcy and frequent closures. Their self-belief, incredible drive, and extensive experience helped them take that first step into entrepreneurship, a decision that proved to be a resounding success.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>The confectionery business demands significant attention and a wealth of knowledge. It&#8217;s a field constantly evolving, and if you&#8217;re aiming for real success, keeping up with the latest trends is simply non-negotiable \u2013 your competitors certainly aren&#8217;t resting! You can read more about it at edinburgh1.one. This includes everything from new techniques and methods to [&hellip;]<\/p>\n","protected":false},"author":459,"featured_media":2919,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_lmt_disableupdate":"","_lmt_disable":"","footnotes":""},"categories":[1164],"tags":[1863,1854,1866,1859,1860,1853,1864,1856,1857,1862,1861,1855,1865,1858],"moimportance":[78,81],"motype":[1158],"moformat":[93],"class_list":{"0":"post-2903","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-business","8":"tag-almond-croissants","9":"tag-artisan-pastries","10":"tag-bespoke-cakes","11":"tag-corsican-childhood","12":"tag-covid-19-business","13":"tag-edinburgh-bakery","14":"tag-edinburgh-food-scene","15":"tag-florence-and-hippolyte","16":"tag-french-desserts-edinburgh","17":"tag-gourmet-bakery","18":"tag-independent-edinburgh","19":"tag-langelou-patisserie","20":"tag-parisian-culinary-school","21":"tag-small-business-success","22":"moimportance-golovna-novina","23":"moimportance-retranslyacziya-v-agregatori","24":"motype-eternal","25":"moformat-longrid-korotka"},"modified_by":"Yevheniia Shevchenko","_links":{"self":[{"href":"https:\/\/edinburgh1.one\/en\/wp-json\/wp\/v2\/posts\/2903","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/edinburgh1.one\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/edinburgh1.one\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/edinburgh1.one\/en\/wp-json\/wp\/v2\/users\/459"}],"replies":[{"embeddable":true,"href":"https:\/\/edinburgh1.one\/en\/wp-json\/wp\/v2\/comments?post=2903"}],"version-history":[{"count":1,"href":"https:\/\/edinburgh1.one\/en\/wp-json\/wp\/v2\/posts\/2903\/revisions"}],"predecessor-version":[{"id":2929,"href":"https:\/\/edinburgh1.one\/en\/wp-json\/wp\/v2\/posts\/2903\/revisions\/2929"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/edinburgh1.one\/en\/wp-json\/wp\/v2\/media\/2919"}],"wp:attachment":[{"href":"https:\/\/edinburgh1.one\/en\/wp-json\/wp\/v2\/media?parent=2903"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/edinburgh1.one\/en\/wp-json\/wp\/v2\/categories?post=2903"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/edinburgh1.one\/en\/wp-json\/wp\/v2\/tags?post=2903"},{"taxonomy":"moimportance","embeddable":true,"href":"https:\/\/edinburgh1.one\/en\/wp-json\/wp\/v2\/moimportance?post=2903"},{"taxonomy":"motype","embeddable":true,"href":"https:\/\/edinburgh1.one\/en\/wp-json\/wp\/v2\/motype?post=2903"},{"taxonomy":"moformat","embeddable":true,"href":"https:\/\/edinburgh1.one\/en\/wp-json\/wp\/v2\/moformat?post=2903"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}