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We no longer use American bread crumbs. For several years, our crumb of choice is panko, the crispy bread crumb used in Japanese cuisine (think tonkatsu and crunchy sushi rolls). They’re actually “bread flakes” rather than bread crumbs. Panko is made in small flakes, not ground into crumbs like traditional bread crumbs. The flakes provide…
Continue reading “TIP OF THE DAY: Panko, Japanese Bread Crumbs”
The best dessert this year! Photo by Katharine Pollak | THE NIBBLE. Tatte’s Nut Boxes aren’t just our favorite pastry or our favorite nut dessert; they’re our favorite dessert of the year. That’s because the recipe and the visual presentation are simply divine. Rectangular shells of butter pastry are lined with a perfect caramel, then…
Continue reading “TOP PICK OF THE WEEK: Tatte Nut Boxes, The Best Dessert”
The Sweet Flour Bake Shop in Toronto is at the vanguard of something we haven’t seen before: cookies and muffins custom-baked with your choice of mix-ins, prepared while you wait—in as little as two minutes. You can create just one cookie or take home a dozen. Do the math, and you get 15,000 different combinations—a…
Continue reading “TREND: The Next Thing In A Fresh Cookie?”
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