Diamond cookies are tender butter cookies that act as a blank palette for flavors, such as vanilla, chocolate, praline, pistachio or lemon. The cookies...More
Thirty years ago, I landed my first bakery job. My responsibility was mixing from the early morning until all products were baked and the kitchen was...More
Pastry chefs and bakers alike know puff pastry as the amazingly light, buttery and flaky dough used for sweet or savory applications, such as jalousie,...More
SALTED ALMOND CARAMEL BASE Roughly chop half the almonds; combine with the remaining whole almonds and set aside. In a heavy-duty pan, combine the brown...More
Many brides are opting for elegant sophistication in their wedding cakes. The color palette tends to be subtle and the design simple. This does not mean...More
INGREDIENTS LBS. OZS. METHOD Butter or margarine, softened 1 Mix until well blended. Brown sugar 2 Reese's Pourable Peanut Butter or Reese's Peanut Butter...More
The origin of flax seed rye bread is due entirely to the lamentable presence of old bread. Sales of organic 100 percent sourdough rye pullman bread were...More
Sabl Breton is an old and versatile cookie. It is often used as a base for tarts or petit fours, but also works well for many other purposes. It is characterized
Phuong Truong, the 2008 Pillsbury Grand Champion of the Retail Bakers of America Creative Decorating Competition, shares her versatile winter cake design.
You will find the religieuse alongside the chocolate, coffee and vanilla clairs in pastry shops across France, often presented with the same flavors....More
With snowflakes just beginning to fall in much of the country, it is hard to turn our thoughts to spring. But amidst the busy winter holiday season, it
Prepare three 9-in. springform pans. Combine the ingredients until well blended. Press about 7 ozs. (1 c) of the crust mixture into the bottom of each prepared pan....More
With cold weather right around the corner, it’s time to start preparing your winter cake displays. These diverse ideas will offer customers the perfect accompaniment to almost any winter occasion.
INGREDIENTS LBS. OZS. METRIC Poolish Water 7.4 210 g Fresh yeast 0.9 25 g Pastry flour 4.8 135 g Dough Sea salt 0.3 8 g Sugar 1.9 55 g Soft butter 2.1...More
Croissants may be one of the best-known pastries, but finding a good one can be difficult. Boost your sales with this flaky, buttery version that is sure to draw customers to your bakery
Available in the same flavors as the original size, Otis Spunkmeyer's 2.25-oz. muffins allow operators to offer customers a variety of options to perfectly suit their needs....More
Zulka Pure Cane Sugar preserves the natural properties of the sugar cane plant, while retaining a flavor profile that’s as close to fresh sugar cane as possible....More
