The weekend boulangerie
The weekend boulangerie will feature more detailed posts that explore the world of yeast – wether natural or shop-bought. I hope you’ll love these discoveries as much as I do. I will update this post...
View ArticleKusmark sourdough
I thought it would be nice to start my weekend boulangerie posts with a book quote. You know, being the weekend and all. Perhaps, you’ll want to do what I’ve doing and explore forgotten books. Yes,...
View ArticleLes giboulées d’avril – Brioches feuilletées au sucre
[April showers – Flaky sugar brioches] Today, it hailed three times. Rained once. And snowed twice. With the sun being at its brightest in between. Yes, I think April showers take a whole new meaning...
View ArticleChasing rugbrød, part one
We waked, in the two cabins in those happy days, just before the sun came up, when the birds were in their loudest clamor of morning joy. Wrapped each in a blanket, George and I stepped out from our...
View ArticleA brioche study, part one: the approach
Analysing the impact of the egg-to-milk ratio in brioche formulas In the first part of my forever-unfinished feature How to be a pastry chef? – the checklist, I asked you some questions about brioche...
View ArticleA brioche study, recipe: the “generic” brioche (control)
Analysing the impact of the egg-to-milk ratio in brioche formulas The formula The recipe shown below will make two 500g loaves. I chose, however, to make half a batch, yielding to a single loaf, which...
View ArticleRecipe studies: Brioche
Every few weeks or so, we’ll explore another aspect of the science behind brioche; from the study of the impact of the egg to milk ratio in the dough, to techniques and further questions. Follow the...
View ArticleKavring, the Swedish summer classic
As written on June 20th, 2017: I didn’t mean to be gone for so long; from the winter solstice to the summer one. Yes, now a few days shy of midsommar, half a year has gone. Can we pretend that winter...
View ArticleA community dedicated to sweets and culinary delights, here for you
Welcome to our platform, a blog prepared and created 100% by those passionate about sweet creations! With us, you will be able to discover not only the trends of the professional confectionery industry...
View ArticleTop 5 traditional pastries crafted with love in Europe
There is no secret that all around Europe there are lots of delicious pastries.Their taste is amazing, unique, and they may become your next favorite thing to eat whenever you want a small treat for...
View ArticleTop 5 uncovered myths about baking
Baking is a fun and relaxing activity, sometimes it can be highly demanding when it is pushed to another level. However, some people are afraid to start their baking adventure based on some myths like...
View ArticleHow to upgrade your baking? Become an in-house professional
Did you just start baking and you grow to like it more and more? Then, you should make a small stop and read the following article. Our team will unveil some secrets and tips that will make the art of...
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