'pastries' on Serious Eats

10 Can't-Miss Autumn Sweets in NYC

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. More

What to Eat at Bakery Nouveau in Seattle

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. More

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

Reuben Danish

[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... More

Behind the Scenes at Kim Boyce's Bakeshop in Portland, OR

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. More

Sweet Technique: How to make Canelés (Cannelés) de Bordeaux

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. More

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