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Category Archive for 'Viennoiserie'

Sticky Buns

I know. It’s hard to get excited about yet another baking blog posting a recipe for sticky buns. But before you leave here to go send those”Happy New Year”e-mail messages to friends and family that you should have already sent(Freudian projection, anyone?), just takea few more minutes to read further. These aren’t your ordinary, run-of-the-mill, […]

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If I had to choose asingle pastry that isthe embodiment ofall that is French viennoiserie, it would have to be the croissant. In the U.S., croissants have been steadily increasing inpopularity, particularly as the basis for a wide variety of breakfastsandwiches.When properly baked, the croissant has a crisp,flakey exterior with a light, open and wonderfully […]

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Brioche Nanterre

Cooler evenings, lengthening shadowsandthe slightest hint of crimson on the maple treescanmean only one thing… autumn in New England is rapidly approaching!While some here may view the onset of autumn with trepidation, being theharbinger oftheNew England winter whichcan oftentimes be quite brutal, to me autumn is a season of anticipation. The cooler weather now makes […]

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