The New York Times – Travel:
The city’s imperial cafes can feel tired. Newer bakeries and restaurants offer sleek design, inventive dishes by Noma alums, grandmas who will vet your Hinge dates — and strudel that’s worth the wait.
Category: Bakeries and Baked Products
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A Dessert That’s ‘a Product of Modern Hedonism’
The New York Times – T Magazine:
New spins on mille-feuille and affogato, plus studded accessories and more from T Magazine’s cultural compendium.
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What Makes Danish Baking So Special?
The New York Times – Travel:
How a Viennese layering technique, combined with a New Nordic approach to ingredients, came to define the country’s pastries.
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A Closer Look at the Covers for T’s Winter Travel Issue
The New York Times – Travel:
For this month’s feature on pastries, T commissioned three artists to make original works. Here, they share their inspirations.
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Recipes for Pastries From Around the World
The New York Times – T Magazine:
To accompany our feature on pastries, we asked chefs to share their recipes for favorite treats that, together, amount to a culinary trip around the world.
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We’ve Entered a New Era of Vietnamese Baking
The New York Times – Travel:
The country’s signature desserts meld Southeast Asian flavors with French colonial influences. Now the next generation of diasporic chefs is adding its imprint.
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For Some Nuns, Baking Is an Act of Devotion
The New York Times – Travel:
In convents across Spain, the tradition of selling sweets is alive and well.
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The Apples Are Not What They Seem
The New York Times – Travel:
A French tradition since at least the 14th century, trompe l’oeil sweets are especially well suited to our social media age.
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The Infinite Varieties of Baklava
The New York Times – Travel:
A favorite of 16th-century sultans, the syrup-soaked and oft-reinvented sweet is still beloved by Turkish diners today.