Pain Suisse
For our classic take on Pain Suisse, we use the original brioche dough to create buttery bookends for a vanilla bean and chocolate chip...
Baking School In-Depth: Kringle
Welcome some holiday cheer with our very merry December Baking School In-Depth module: Kringle! Akin to an oversize Danish just begging to be sliced...
Brown Sugar Paris-Brest
A magnified and magnificent take on the French classic, this Brown Sugar Paris-Brest has a delicate molasses flavor in both the choux ring and...
Fried Apple Hand Pies
It is a truth universally acknowledged in the Deep South: Everything is better fried. Apple pie is no exception. These half-moon Fried Apple Hand...
Baking School In-Depth: Apple Cider Whoopie Pies
As the weather cools, the air grows crisp, and fall harvest sets in, the draw toward cozy and comforting bakes becomes nearly impossible to...
Baklava
Crispy, flaky, and layered with spice, this baklava recipe comes together in a snap. Crunchy nuts are mixed with fragrant spices to create rich layers between the...