Our Favorite


Brioche au levain (Foolish Poolish)

My efforts at making a Provencal rendition of a Roscon de Reyes or kings cake to celebrate the epiphany ironically fell on the historically important day of January 6th, it was confusing. At least this last effort was a good result to diminish the grey haze of...

read more


Kolache are a fruit-filled yeasted pastry round whose origins are Eastern European. They were introduced to the United states primarily by Czech immigrant communities in the midwest and Texas. I never actually tried to make them until our accountant at my job asked...

read more

Poppy Seed Roll

Poppy seed rolls are a goody that I  first enjoyed at New York City's legendary Lower East Side Jewish delis and bakeries.  But later I discovered great poppy seed rolls could be found in the Polish enclave of Greenpoint in Brooklyn. I remember biking...

read more

Brioche Feuilletée

A project this past summer was baking varieties of "brioche feuilletée." It's a laminated brioche dough in which the baker holds back part of the butter in its building. During hotter weather, any butter-rich Viennoisserie can be tricky. It's...

read more

Brioche Autolyse Levain

Here's a formula from the latest Bread Lines #26. I was not sure it would work but, voila, it did! It's a classic brioche using a sponge fermentation, autolyse, timing that allowed me to leave it unmanaged while working my shift. The formula called for...

read more

Brioche Yuge

Below are shots of brioche made following Ian Lowe's formulas (via Dropbox here). Ian explained that it's a long bulk and final fermentation. Lacking butter, I opted to use olive oil. What I failed to realize was how much the dough would rise. Here...

read more

Find More

Follow Us

Feel free to follow us on social media for the latest news and more inspiration.