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Pan d’oro
Can you imagine I had never had pan d’oro (literally “gold bread”, also spelled pandoro) until I took the Artisan III workshop at SFBI last summer? I had seen pictures of it but never seen one “in the...
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Kouglof with Cherries & Saffron
This lovely recipe was sent to me by Christiane Macri, a SHB blog friend (in case you are wondering, SHB means “serious home baker” as I learned today in a mail from the Bread Bakers Guild of...
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The Wonders of Brioche: Leslie Mackie’s Kugelhopf
The Wonders of Brioche is the title of the BBGA-sponsored class I recently took at Macrina Bakery in Seattle, Washington. It was taught by Leslie Mackie, founder of the bakery and author of the...
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Christine Ferber’s Beraweka
I already knew Christine Ferber for a master confiturière (jam-maker). I have her book, Mes confitures (now available in English), which I consider my jam bible. I do own a handful of other jam books...
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Sephardic Challah
As soon as I read Julia Moskin’s A Twist on the Traditional Challah article in the Food section of this week’s New York Times, I knew I was going to try my hand at the recipe. Hanukkah begins this...
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