#sweet-buns

#sweet-buns

Miel on Warren Street in Fitzrovia is run by pastry chef Shaheen Peerbhai, who sources ingredients from France and is known for its striped hazelnut gianduja croissant.

Trader Joe's cinnamon raisin bread was soft, very sweet, and decadently moist. Each slice contained just the right amount of luscious, rich cinnamon sugar swirls and pops of juicy raisins.

Imam Cagdas has been making baklava the same way since 1887: entirely by hand, without any automation. The Gaziantep shop is now in its fifth generation of ownership.

Volumes has quickly become a popular destination, known for its superb coffee and a lunch menu that keeps customers coming back. The atmosphere is vibrant, and the food offerings are diverse, catering to various tastes.

Whole Foods' vegan vanilla cupcakes are praised for their fluffy and moist texture, making them a top choice for those seeking plant-based options. Customers enjoy the well-balanced frosting made with vegan cream cheese, which complements the cupcake perfectly.

This intimate 8 person hands-on masterclass will see a guided 90 minute session in making four daifuku: two matcha strawberry daifuku and two classic daifuku, filled with fresh strawberries and grapes.

Usually an item like this is fairly expensive. That has been my experience with store-bought muffins. They either dry out or can get moldy.

If freshly baked focaccia is one of your vices, you'll want to check out Liguria Bakery in San Francisco. This Italian-owned bakery has been open since 1911, and not much has changed about the location since. It's placed on a modest street corner, has large vintage windows, and the interior is small with just enough room for customers to line up and place their orders.

Suddenly, a strange, loud, rhythmic, prolonged noise, like the dying moan of an organ, then the dying wail of the breeze sighing in the cloisters, struck the indignant ears of the nuns with astonishment. The nuns all turned to stare at Sister Agnès, who in her embarrassment, tripped and let fly a spoonful of her chou pastry dough into a pot of boiling fat, and the doughnut-like pet de nonne, 'nun's fart' was born.

The scent of freshly baked bread forever hangs in the air, always the first thing to catch our attention. Meanwhile, colorful cakes, pies, and other confections sit on display, with glossy toppings and carefully piped decorations that are nearly impossible to bypass.

As a European immigrant in New York City, I remember a time, at least 20 years ago, when American bread and pastries, bagels aside, felt nearly inedible. Sourdough was not a thing. Croissants or any kind of viennoiseries were a punchline. There were regional specialties, sure, but broadly speaking, bread culture in New York was bleak.

I ended up moving back to New Jersey and outfitted my mom's garage into a baking studio. And that's when I started doing custom orders and pop-ups and filming TikToks and stuff like that. From there, it was just kind of the snowball effect.

Even though we will always defend the viewpoint that the best way to eat Nutella is with a spoon straight out of the jar, this beloved creamy hazelnut spread actually has many creative uses in the kitchen. It's super easy to bake with and handy to have in the pantry when you're craving a rich chocolatey dessert that tastes homemade without taking hours to prep. For example, the easy-peasy two-ingredient chocolate puff pastries.

Ilcha, a Korean restaurant in the Marina that's been lauded for its fried chicken, is closing after Valentine's Day, and the SF Business Times has news of its replacement. Coming soon to 2151 Lombard will be Kava, a restaurant serving Nepalese, Himalayan, and Indian cuisines, from Nepalese owner Kamal Kandel of North Beach's Yarsa Nepalese Cuisine. The menu, which will have some similarities to Yarsa, will feature Nepalese curries, momos, chaat, tandoori, and biryani dishes.

These are espresso cinnamon rolls with cream cheese frosting, and they're soft, fluffy, and ridiculously delicious. Ultra-soft, fluffy dough (even for first-time bakers) Bold espresso flavor without tasting bitter Easy to make ahead for holidays and weekends Freezer-friendly and reheats beautifully It was my first time making homemade cinnamon rolls, so they weren't the prettiest. The rolling part got messier than expected and I wish I could go back and tell myself, Don't panic they'll still turn out deliciously!

Let's talk about holiday baking that goes beyond cookies! These are the festive winter bakes to try. The list includes an ultra fragrant gingerbread cake, a bright citrus loaf, and the perfect flourless chocolate cake. Few people love baking holiday cookies more than me, but a good amount of my favorite December baking happens outside the cookie platter. Think fragrant spice cakes, all things citrus, buttery, and bright - or deep, melty chocolate on the frostiest nights.

The Park Street Deli Chocolate Chip Cannoli Dip is decadent and delicious, and while the dip may be intended to be spooned on top of cookies or fruit, we have found a different way to savor the creamy, chocolate chip-speckled treat. Clocking in at $3.29 for a 10-ounce package, this cream cheese-based product is ready to be introduced to your next batch of fudgy brownies.