Spring 2016 Issue

Description

Say “Bonjour!” to the very first French baking themed issue of Bake from Scratch. When spring days arrive, we long for nothing more than a one-way ticket to Paris to stroll down the avenues filled with blossoming cherry trees and the aromas of fresh-baked palmiers, pains au chocolat, and macarons. Gallivant through the City of Light with Clotilde Dusoulier, of the blog Chocolate & Zucchini, in search of the perfect croissant. Get an inside look at Ladurée, the French salon that launched the macaron to stardom. Join us for an Easter celebration on the coast, with a mouthwatering Mediterranean-inspired menu, and learn the legend behind the classic Tarte Tatin. Bring the true essence of la boulangerie and la pâtisserie to your kitchen as you bake your way through our spring issue’s pages overflowing with fluffy brioche, crumbly cookies, iconic French pastries, and exquisite gateaux.