For quite a while now I’ve looked forward to the day when I’d do a little actual journalism on this silly site…interview some working bakers and get some real-world perspectives on what’s happening in the trade. Today, my friends, is that day. And I’m off to a great start — especially given my topic for […]
READ ONLet’s be honest, as bakers there are the sweets we’re supposed to love with a great passion (perfect éclairs and chocolate croissants, crispy, citrus-scented tuiles and Hermé macarons) and then the sweets we really do love with a great passion. This is mine, at least when the weather is warm: ice cold home-canned peaches just […]
READ ON…but I could have stood in front of this stall and eaten ’till I popped. And this was just one of dozens in the Candy Market in Morelia, a city that’s famous for its sweets. What’s the difference between these and those I’m used to in the States? I suppose it’s that most of these […]
READ ONYou hear it all the time where things like Danish and croissants are concerned: is all that butter strictly necessary? The answer is yes, yes and yes. Not only is butter crucial to the physics of mechanical leavening, it tastes, well, fantastic. It can in fact be argued that the entire raison d’être of laminated […]
READ ONI barely have two seconds to rub together these days (where did I ever get the idea that bringing a newborn and a recovering mother back into the house would make life less demanding?). But I wanted to muse for a bit on the subject of Buzz Donuts. These caffeine-laced items have been getting a […]
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