Why some bakers are turning away from commercial, grocery-bought flour for locally grown, milled-to-order grains.
Crisp and caramelized, sophisticated and just plain delicious.
Norwegian graphic designer Marit Hovland may not have professional experience as a baker, but that has no bearing on the merit of her first cookbook—Bakeland: Nordic Treats Inspired by Nature.
These tiny French tea cakes make a lovely little treat that won’t ruin an appetite.
This is a refreshing summer version of the popular chocolate brownie cake, featuring white chocolate and lime and decorated with sliced almonds and candied forget-me-nots.
Martyrdom, secret romance, minced mutton, and the bonfires of winter solstice—some of the world’s most beloved Christmas desserts have unexpected origins, indeed.
Treasured holiday cookie recipes from chefs David Hawksworth, Susur Lee, and Christina Tosi.
It is a mild fall Saturday morning in Edmonton, and a long line of patient pastry-seekers stretches south down 124th Street outside of Duchess Bake Shop. It seems the crowd might be gathered for something momentous, yet there is no special occasion; they wait simply for the opening hour of their favourite French bakery.
When it comes to artisan craftsmanship, there are few things more universally warming than that of fresh baked bread, and at Faubourg Paris, the humble loaf is getting the respect it deserves.