Chicago’s famous spelt flour croissants
Coconut Passion Fruit Domes
Chocolate Brioche
Pomme caramel
Bistro '67, the full-service teaching restaurant within the W. Galen Weston Centre for Food at Durham College, is taking its Cinco de Mayo celebrations to another level this year with a beautiful piñata-inspired dessert.
This earthy take on the traditional French madeleine was part of the Wild Blueberry Festival held at the Evergreen Brick Works farmers’ market in Toronto. The recipe uses heritage einkorn wheat and comes to us courtesy of both Edmund Rek of Evelyn’s Crackers—a regular at the Brick Works—and the Wild Blueberry Association of North America (
Get the feeling of fall with this decadent tart that’s sure to please.
A new muffin/croissant hybrid recipe is challenging chefs to create a flaky and buttery matcha cruffin that can be dressed up with matcha green tea, jam, vanilla cream or chocolate.
Oh éclairs, you take a skilled hand to make but nothing more than a chewing reflex to vanish in a wink. Such is the nature of beautiful desserts, but perhaps particularly so with this French specialty whose name means “flash of lightening”, purportedly because they are consumed in a flash.
Many bakers shy away from making their own laminated products because they feel that it takes too long to make and it’s too expensive
Rogers’ Chocolates is known for several different chocolate treats, including its decadent truffles.
This layered dessert uses low-fat ingredients to create a scrumptious trifle that’s as pleasing to the eye as it is to the palate.
Despite its fancy name, there’s really nothing complicated about crème brûlée, which translates as “burnt cream,” and likewise there’s no reason chefs and home cooks shouldn’t add it and its many – but until now, little-known – variations to their dessert menus.
November 3, 2008 - Recipe for Marrone Glace Diamond holiday dessert Courtesy of Joseph Montinaro, owner of West Finch Bakery and Dolcini By Josep
La Gâterie’s Rita Djerrahian offers tips for making gumpaste flowers that can compete with the beauty and delicacy of the real thing.
A collection of seasonal formulas to inspire your mixing bowl – and your cash register.
A tart with the sweet mixture of blueberries and coconut.

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