Farinata
Farinata is one of the most representative dishes of Genoese street food. Farinata dates back to Roman times and similar dishes -based on water...
Genoese Focaccia
Recipe by Enrica Monzani
Focaccia in Genoa is ubiquitous. It is in our life from sunrise to sunset. We soak it in the cappuccino for...
Chifferi
This beautiful brioche is lightly flavored with orange zest before being shaped into a crescent and baked to golden perfection. Chifferi also refers to...
A Virtual Tour of Dublin’s Bakeries
We're highlighting the bakeries ushering a new Irish baking renaissance, all within walking distance of the heart of Ireland's fair city.
Derived from the Irish...
Where to Find the Best Bagels in North America
Split whole, smeared with cream cheese or stuffed with smoked salmon, the bagel is the ringed baked good to rule them all. From sea...
Ginger Brûlée Tarts
We couldn’t resist sharing this bakery favourite from our first book! At the bakery, we use a 45% fat cream that is often hard...
Not So Plain Jane: Jane the Bakery
By Chaney Kwak
Classic yet creative, San Francisco, California’s Jane the Bakery breaks down barriers.
Don't miss our Basics of Bread-Baking Retreat to San Francisco, from...
Tatte Takes Over
By Terrence Doyle
Over the course of just a decade, Tatte Bakery & Café has grown from a home kitchen operation into a favorite purveyor...
A Pastry Master’s Croissant Picks from Around the World
In our new March/April 2018 Issue, cookbook author Cenk Sönmezsoy takes us through everything you need to know about the essential croissant. Find his favorite croissant...
Edd Kimber’s Must-Hit Bakeries, Bars, and Food Shops in London
Edd Kimber, our favorite in-the-know brit and new contributing editor, shares his must-hit spots in the capital city. Look to these great finds when...
