Our Favorite

Uncategorized

Nougat

Nougat is a chewy nut confection with roots back in the Roman Empire, only more likely first crafted in what is now Turkey and Greece rather than Italy. In my early days as a pastry cook, I remember wanting to master this challenging mixture of hot sugar and honey...

read more

Martin Philip

    Martin Philip's life has been a rich journey; from working in finance to pursuing his passion for music. Today he is baking ambassador for King Arthur Bakery. I first saw Martin via bread baking videos on the company website. Then I found his book...

read more

Gai-lan

I have always loved green vegetables, like  Gai-lan, a type of Chinese broccoli found in Asian food markets. It works wonderfully in scrumptious preparations steamed or stir fried. Whereas spinach also a native of Asia goes simply in a dish like Goma Ae, a...

read more

Macarons

Macarons are sometimes confused with Emmanuel Macron, the President of France, at least too news-deprived Americans. In fact, macarons are splendid sweeties, a mix of egg white meringue shells that are baked and filled with ganache, butter cream or fruit jam. There...

read more

Canelé

While on a day tour through Alsace on holidays I stopped into a kitchen supply store and purchased molds, including some for canelé. Canelés are unique pastry from Bordeaux. They are not easy to make. While composed of a simple batter of flour, eggs, sugar and milk,...

read more

Loaf Classic

Wordloaf is a weekly email letter published by baker and writer Andrew Janjigian. It's always packed with great information. I recently tried one of his recipes from an article for a "loaf classic". It's designed from one recipe that uses various...

read more

Find More

Follow Us

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