'baguettes' on Serious Eats

A Taste of Maison Kayser, Eric Kayser's New Bakery on the Upper East Side

With over 80 locations of Maison Kayser around the world, it was only a matter of time before Parisian master baker Eric Kayser arrived on American shores. His first New York boulangerie/patisserie/cafe opened last week on the Upper East Side, and on day two was already packed with crowds, black-and-white-striped waiters shuttling sandwiches and pastries to tables, and of course many, many baguettes. We got a peek of the menu and kitchen, and learned about Kayser's plans for NYC expansion. More

Good Bread: Bien Cuit

At Bien Cuit, his new Smith Street bakery, Zachary Golper is assembling a team of top-notch "bread hands." By that, he means workers with hands that are "delicate but strong and dexterous" and with an instinct for shaping dough. Serious Eats has already documented his lovely tarts, croissants, and sandwiches. Here we're going to celebrate Bien Cuit's breads. More

Good Bread: Roberta's Pizza

A bakery grows in a shipping container in a Brooklyn yard. That yard is part of the Bushwick compound of Roberta's Pizza, whose business seems to grow and morph every day. At first, the bakery used the pizza oven during the few, early morning hours it wasn't churning out pies. Last year, the restaurant hired master oven artisan Dick Bessey to build a big wood-fired oven in one of the many shipping containers that clutter its yard. In November, the restaurant brought in Melissa Weller, who has a resume that includes stints as head baker at Per Se and Bouchon as well as work at Sullivan Street and Babbo. The loaves that she pulls out of the oven every morning rival any in the city. More

The Best Baguette in New York

In honor of Serious Eats Bakery Week, we set out to answer a question that's been on our mind for ages: what's the best baguette in New York? Because for every good baguette, there are dozens of disappointments. Tough, mouth-hurting crusts or doughy, spongy insides. A dried-out crumb or a flavor that's too sweet or too sour or just plain bland. We're tired of suffering bad bread—and wanted to find you the best in the city. More

Culinary Ambassadors: Breakfast in France

Traditional French breakfast fare includes a tartine — half a split, buttered baguette with your choice of conserves (jams) to dip in your very own bowl of café au lait or chocolat chaude (hot chocolate). Croissants are not an everyday item, but for those not counting calories, you'll see them at the table as well. Dipping is not only reserved for kids. Fully grown adults do it, too (it's not uncommon to see men in business suits dip the corner of a croissant into their coffee). Let's not forget the obligatory glass of juice (orange or multi-fruits seem to be preferred by most) and a quick expresso (espresso) to prepare an eater for the day. More

Video: 'Contact' by Baguette Bardot

Japanese performance artist Toastie created the character Baguette Bardot as an homage to Brigitte Bardot, if she sang in Japanese and had baguettes-for-arms. In this video, she bakes a baby made of bread with the help of three dancing bakers. Watch the video after the jump.... More

In Guinea: Time to Make the Baguettes

Katy Murtaugh, a Peace Corps volunteer stationed in Guinea, describes the process of mixing, kneading, and baking 90 baguettes in just seven hours—all without tools or measuring cups. The baker she follows works on an enormous scale, given that he's doing everything manually: He starts with about 55 pounds of flour before adding a "deluge of water" and continuing. [via Tim Murtaugh]... More

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