These mini chocolate cakes are a quiet reminder of why chocolate remains such a timeless favorite in the bakery. Baked in individual hamburger bun pans, these mini chocolate cakes create a shape that ...

Also known as conos or ice cream cones, these pastries are typically served cold as the pastry cream requires it. Barquillo or little boat is crafted using puff dough strands that are wrapped around a ...

Oat & Almond ~ Berry Tart . . . the fruit tart was created by the Tatin sisters for the restaurant in their hotel in the village of Lamotte-Beuvron, France 🇫🇷 in the late 1800s. A few decades prior ...

At the family bakery, laminating doughs was always a labor of love. We didn’t have a dough sheeter back then. Every fold was done by hand, using nothing more than a rolling pin and a rhythm passed ...

Flourless Chocolate Torte ~ flour provides not only structure but a consistent viscosity during the mixing stages of a cake batter. By removing the structural ingredient the final product becomes ...

For the first time, Chef Alex Peña brings the artistry of pan dulce into your kitchen, sharing a collection of carefully guarded family bakery recipes and time-tested techniques. The Mexican Bakery ...

The #thermomix, designed for everyone from a #homebaker making #empanadas or #desserts, to an R&D scientist targeting a desired water temperature, ingredient measurement and final dough weight. Not ...

This dessert is for the chocolate lover who doesn’t mind a hint of raspberry mousse and berries in every slice of chocolate cake. . . Devils Food Cake filled with a raspberry mousse and draped in milk ...

It was always during the holiday season where membrillo or quince made it’s annual debut in the empanada showcase at my family’s old bakery. Membrillo strips are one of the main and key components ...

“Baking is the most rewarding part of my culinary experiences.” ...