'pastries' on Serious Eats
The cream-stuffed desserts are my personal favorites at Cannelle Patisserie, but this Pear Tart ($2.50) gives them a run for their money. Because the pastry base isn't really a tart crust—it's shortbread.
Bouchon Bakery's kouign amann gives midtown its own taste of the French pastry wonder.
The seasonal danishes at Bien Cuit are always worth ordering.
When you stop by Honoré Artisan Bakery in the Ballard neighborhood of Seattle, you'll be greeted by a pastry case full of crackly, caramelized pastries. Which to choose? Here are our 5 top picks.
"We wanted it to have the same vibe as the Bien Cuit in Brooklyn, even if it's in Manhattan," said head baker Zachary Golper of his second location, which just opened on Christopher Street.
You can count on Mille-Feuille Bakery for traditional croissants and this nuttier version.
Azúcar in Ocean Beach is stocked with too many colorful temptations to count, from mini cakes to mojito cookies. So, what do you choose? We asked owner Vivian Hernandez-Jackson for her top five picks.
Pastry chef James Miller is the steady hand in the hot kitchen at Cafe Besalu, churning out trays of delicacies. Which of his treats should you order? The plain croissant is a given, and here are a few additional recommendations to round out your breakfast tray.
If I had it my way, pumpkin, apple, pecan, and all those warming, autumn-inspired treats would appear on the menu of bakeries and sweet shops all year long. But since that isn't happening anytime soon, I'll take what I can get for the next few months. That means caramel-laced pumpkin scones, pecan tarts with a spicy gingerbread crust, cranberry and apple cobblers topped with chantilly cream, and pumpkin custards. And that's just the beginning.
Enter our puff pastry challenge and we'll fly you to New York City to eat all of these pastries. To cover all the bases, the pastry crawl will have SoHo and Uptown legs (like we said, crazy). Now don't you want to be the grand-prize winner of the puff pastry challenge?
William Leaman led the Bread Bakers Guild Team USA to victory in the Coupe du Monde de la Boulangerie (World Cup of Baking) in 2005, and since then he's been a winner with fans of his Bakery Nouveau in West Seattle. But with so many tempting options, what should a first time visitor get? We've sifted through the options to find the best.
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.
Meet Petrossian's Chocolate Miam ($3.50). Miam as in "miam-miam," the French saying for yummy. You'll hear it most commonly from children, but we'll have to make an exception here.
It's 5,000 miles from Seattle to Paris as the crow flies. Despite the distance, the Emerald City is shining proudly in the area of pastries—good news for those who can't quite cross the Atlantic for the real thing.
[Photograph: Donna Currie] If you've never made pie dough or puff pastry and you're a little afraid of the recipe, let me put you at ease. If you mess up and the butter gets incorporated into the dough rather than...
Kim Boyce, author of the James Beard Award-winning Good to the Grain: Baking with Whole-Grain Flours cookbook, recently opened the quaint and cozy Bakeshop in Portland, Oregon. Fans of her cookbook are in luck: Bakeshop sells a number of items from Good to the Grain, including her chocolate chip cookies, Figgy Buckwheat scones, ginger molasses cookies, corn gruyere muffins, and maple pecan granola. Here's a peek behind the scenes.
It's been three weeks since I began working on Canelé for my column, and this is what they've reduced me to: crazed, unable to pull myself away, and struggling to put down words that might help you, gentle reader, avoid the madness to which this pastry has driven me. Learn from my dozens of attempts and come see how to makes canelé for yourself.
You may not consider how much time and careful attention was paid to the croissant when you eat it, but Sandra Holl at Floriole Bakery sure does. From start to finish, her ham and cheese croissants take almost a full twenty-four hours to be made.
Pastry Paris is equal parts incredible food picture book and historical narrative. It's a chronicle of French pastries, telling the story of pastries past and present. Author Susan Hochbaum shows that in France, pastries aren't just exclusive to the cute patisseries lining cobbled streets; they're literally everywhere, echoed in the city's very architecture.