The popular classic spiced up and updated. Perfect for brunch or a coffee and cake with friends.
A flavorful, full-bodied loaf of bread, perfect for savory sandwiches.
Stir together a batch of your own Swiss Muesli for an easy and healthy breakfast or snack that’s ready when you need it.
The raw and very finely grated potatoes give this bread a unique, tangy flavor and excellent freshness. The addition of whole-grain wheat and rye flour makes the crust chewy and each slice pleasantly satisfying.
Soft and fluffy Polish buns with poppy seed, sometimes referred to as Pieguski, the freckled ones. They taste the best fluffy and fresh out of the oven or toasted, preferably topped with butter and orange marmalade.
Authentic German cinnamon rolls; soft, fluffy and slightly sticky, with a intense cinnamon flavor and a simple apricot glaze.
Make a batch while the fruit is still in season and enjoy on fresh bread, with a croissant or as a topping over ice cream.
The braided shape certainly isn’t the classic brioche shape, the dough would take in France, where it’s generally presented in its tradional fluted form, with a “knot” on top. However, it’s a delicious variation. A bit sweeter than my Brioche Overnight or the classic Brioche à Tête (Brioche Parisienne), it tastes the best with butter […]
This mild-tasting, chewy, white bread takes full advantage of a covered cloche stoneware baker.
It’s not a boule, it’s not a baguette. It’s a bastard.