Croissants 1.4

A minor set back, but it's nothing the home baker can't overcome. The croissant journey continues. These are my airiest batch of croissants yet, but they're also the ones with the least layers. So, I can't help but feel a twinge of disappointment as I write this post. I sort of knew it wouldn't turn … Continue reading Croissants 1.4


Homemade Croissants 1.2

My quest for homemade delicious butter bombs continues. I made this batch of croissants for Canada Day. The whole process took about two days, but I'm starting to think it may be worth extending it to three. I'm a bit disappointed with this attempt, because I easily could have avoided the silly mistakes I made: My … Continue reading Homemade Croissants 1.2

Bostock, aka Twice-Baked Almond Brioche

Bostocks are day-old brioche slices that have been soaked in syrup and then generously topped with almond cream and almond slices. They're unassuming in appearance, but pack a delightful punch. Upon baking, the almond cream caramelizes to create a crackling, crispy layer, the syrup keeps the crumbs moist, and the result is a pastry that is … Continue reading Bostock, aka Twice-Baked Almond Brioche