Pastries

Peppermint Cream Puffs

Filled with velvety Peppermint Pastry Cream, these airy pâte à choux puffs combine French elegance with holiday flair. We used crushed peppermint candies to...

White Chocolate-Peppermint Sweet Rolls

If you’re on the hunt for the ultimate holiday breakfast, look no further than these pillowy sweet rolls. The white chocolate chunk, crushed peppermint,...

Orange Paris-Brest

Give your Thanksgiving table a touch of elegance with these Orange Paris-Brest, a citrusy take on one of France’s most iconic pastries, the Paris-Brest....
vanilla slice

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

Pear Cardamom Buns

With a mesmerizing yet easy-to-execute shape, these Pear Cardamom Buns are spiced with bold, complex cardamom—the ideal companion for the subtly flavored pear. Slathered...

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,...