I made this Breton-style cake at least half a dozen times to perfect it. Here’s what it taught me about grief. By Yewande Komolafe On Avenue du Mont-Royal Est in the heart of Montreal’s Plateau ...

Earlier this spring, in a large feature about one of the biggest food trends of the year, The New York Times declared that “We Will Never Reach Peak Croissant.” In addition to being downright ...

Open: Weekdays 7 a.m. to 7 p.m., Saturday and Sunday 8 a.m. to 5 p.m. Prices: $3.75 for one kouign-amann, $16.75 for five kouign-amann The more kouign-amann pastries that I try, the more confused I ...

A regional French cousin of the croissant from Brittany, crackling with caramelized sugar, may be the next big thing in the world of flaky pastry. And though fairly rare outside of France, they can be ...

Ask anyone to name the hottest pastry of the 21st century thus far and they’ll have exactly one answer: the Cronut. The clever hybrid pastry from NYC’s genius patissier Dominique Ansel burst onto the ...

A small group of French pastry chefs aim to preserve the quality and techniques used to make the buttery, flaky and indulgent pastry from Brittany. On a Sunday morning in the French coastal town of ...