Croissants are iconic, their shape, the flaky pastry and the distinctive layers are what makes them delicious and unique. I’ve made croissants quite a few times on the blog, from wholegrain versions to cronuts, but I always keep coming back to … Continued


Kouign-Amann (pronounced queen amann), is a sugary, buttery pastry from Finistère, Brittany in France. The kouign-amann dates back to 1860 and the literal translation of the Breton words are kouign=cake amann=butter. The recipe resembles a croissant dough, but with less … Continued

Almond Danish Pastries

I love almonds, from marzipan, frangipan, macarons, amaretto and bakewell tart to these almond danish pastries. So many of my favourite recipes and ingredients contain almonds. Although I’ve already made cronuts this week, I thought I would visit viennoiserie again … Continued

Butter Croissants

Recipe: Croissant  au beurre Level: Advanced Techniques: Leavened Puff Pastry I’ll be honest, a classic recipe such as croissants was one of the reason I wanted to learn French patisserie. I remember watching a French patissier making them on television,  it looked like … Continued