For me, linzertorte lingers among my childhood memories. Recently after making some blueberry jam, I picked up a linzertorte recipe and decided to bake a batch using a a percentage of buckwheat flour in the dough. Suddenly I was back down memory lane, stepping into...
Since first tasting hazelnut and prune bread at Montreal's Olive et Gourmando, I've wondered about the secrets of the formula. Connecting recently with Marc Andre Cyr, "the baker on the go", he told me they actually aren't making it...
