An Introduction to Flour As bakers we use flour in nearly every recipe, but how often do we stop to think about it? In our love
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Authorthe Sunday Baker
Originally from Maine, I started baking at Two Fat Cats Bakery in Portland before moving to Europe. I’ve lived in Barcelona, Madrid, and now I find myself in the middle of London’s Bermondsey Beer Mile.
Chocolate Buckwheat Cookies
Buckwheat flour is a common ingredient in Maine where I grew up. I remember seeing ployes, or Acadian buckwheat pancakes on restaurant menus in the northern part of the state where my grandparents are from. I fell in love with its nutty earthiness, though, when I tried galettes bretonnes, or Breton buckwheat crêpes, my first time in France.
Roze Koeken: Dutch Pink Cakes
Roze koeken, literally “pink cakes,” are little cakes found in Dutch supermarkets, comparable to how many Americans grew up with Little Debbie’s. They’re simple, dense pound
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Gâteau au Yaourt: French Yogurt Cake
Gâteau au yaourt, or French yogurt cake, is a rustic anytime cake. It’s for any season, any time of day, any occasion. You can serve it
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Syltrutor: Swedish Jam Bars
Syltrutor, or jam squares, are a buttery, crumbly, fruity, and rustic treat perfect for summer. Syltrutor have a rich shortbread crust, sticky and sweet-tart jam filling,
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Marmorkuchen: German Marble Cake
Marble cake is a swirled chocolate and vanilla cake that’s a classic around the world. It’s made from a rich batter, then divided so part of it can be flavored with chocolate. The two batters are lightly swirled together to create a pattern reminiscent of marble.
Korzinki: Russian Jam Tarts
Korzinki are Russian tartlets with a cookie crust and piled high with Italian meringue. They are usually filled with jam, but you can sometimes find them filled with caramel, chocolate, nuts, or lemon curd. Korzinki get their name because the tartlets resemble little baskets.