'Ask a Pastry Chef' on Serious Eats

Ask A Pastry Chef: What To Eat At Maison Boulud, Montreal

The Ritz-Carlton Montréal closed for a four-year gut renovation and when they reopened last summer, they did so with Daniel Boulud's second location of Maison Boulud—the first is in Beijing—attached to the hotel. Pastry Chef David Jubin, formerly of Michel Bras and Le Louis XV in Monaco, heads the sweets department where desserts are simultaneously whimsical and decadent with plenty of nods to the region. More

Ask A Pastry Chef: What To Eat At Baker and Banker, San Francisco

For me, the choice is always easy: the Pecan Sticky Bun. At 5 inches wide and 3 inches high—yes, I measured it—it's just that much more of everything I want in a sticky bun: gooey caramel, tender dough, and crunchy pecans. Of course sticking to the bun is doing Baker and Banker a disservice. Chef Lori Baker, whose resume includes stints at EOS, Home, Bix, and the Fifth Floor, serves a wide array of treats at her Pacific Heights bakery and restaurant. More

Ask A Pastry Chef: What To Eat At BabyCakes NYC

Erin McKenna started her Lower East Side bakery in the hopes of providing delicious doughnuts, cakes, cookies, muffins, and quick breads for people with dietary restrictions or allergies to wheat, gluten, dairy, casein, and eggs. Then a funny thing happened: non-vegans ate there too. Now with locations in L.A and Orlando, BabyCakes is offering its same roster of sweets to a wider audience. Given that there is literally something for everyone, what should you order? We asked Erin for her top 5 picks. More

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