Vanilla Slice
We're paying tribute to one of New Zealand's signature desserts: the Vanilla Slice. It's made up of a layer of vanilla bean-speckled pastry cream...
Pear Cardamom Buns
With a mesmerizing yet easy-to-execute shape, these buns are spiced with bold, complex cardamom—the ideal companion for the subtly flavored pear. Slathered in every...
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...
Strawberries and Cream Scones
We jazzed up a simple scone recipe with some fresh strawberries and cream.
Are you baking these scones for our Bake Sale for No Kid...
Mille-Feuilles
Meaning “a thousand layers” in French, the mille-feuille is known for its seemingly countless layers of puff pastry. With a dash of crème fraîche...
Philippe Excoffier’s Soufflé au Chocolat
Chef Philippe Excoffier, former personal chef to the U.S. Ambassador to France, shares his decadent chocolate soufflé recipe. After making this soufflé with Chef...
Everything Morning Buns
Our Everything Morning Bun goes to the savory side of breakfast pastry, pairing crispy laminated texture with the umami-rich flavor blend of everything seasoning,...
Cinnamon Sugar Morning Buns
It’s a callback to the cinnamon sugar-packed original but done one better. With our Danish Dough base and brown sugar and cinnamon filling, there...
Caramelized White Chocolate Choux Puffs
This recipe by Jesse Szewczyk uses the same technique as choux au craquelin, the adorable cream puffs topped with crunchy sugar. The crackled topping accentuates the...
Conchas
To give our version of this Mexican sweet roll an even more tender, heightened pillowy texture than the traditional recipe, we enrich the dough...