Bakery
Pagans, Lost Sailors, and Grieving Widows: The Weird History of Hot Cross Buns
The fruity, butter-smothered buns are as essential to Easter eating as Creme Eggs and overcooked lamb, but their origins span way beyond the religious festival.
Delivering Bread in Cairo Is a Balance of Life and Death
The handmade bread known as aish baladi is Egyptian staple. In Cairo, its ubiquity is made possible by the network of agalati—bread carriers—who risk their safety to deliver bread to restaurants, ful carts, and street stands.
How Crossrail 2 Could Destroy One of London’s Oldest Indoor Markets
As proposals for the new rail network threaten bulldoze Tooting Market, we speak to its longstanding food traders and business owners about what the future holds.
Nation of Immigrants: How Biloxi's Best Banh Mi Rose in the Wake of Hurricane Katrina
Six months after Katrina made landfall, Le Bakery was one of the first establishments to reopen. “We had a line of people out the door. It was a amazing,” says owner Sue Nguyen-Torjusen.
This Baker's Bread Is Inspired by Childhood Memories
London baker Richard Snapes’ first loaf was an attempt to recreate the aroma of freshly harvested wheat—something he remembers from growing up in the country.
This NYC Bakery Is Making 'Feminist Tarts' for Valentine's Day
This NYC bakery's limited-edition box of desserts includes The R.B.G, The Malala and The Hils.
How to Make Banoffee Paella, the Cronut Guy's Latest Frankendessert
The Cronut inventor has done it again, and now you can make this wildly delicious dessert at home.
Meet the Baker Making Bread Rise without Yeast
Danish baker Christoffer Hruskova proves (get it?) that you don’t have to play by the rules to make delicious bread. His recently opened London bakery produces sourdough, baguettes, and wholegrain loaves—all without yeast.
Inside the Dutch Bakery That Doubles as a DIY World War II Museum
Come for a baguette, stay for the helmets that Tiësto's grandfather turned into colanders.
What Happened When I Hung Out with the Inventor of the Cronut
At his recently opened London bakery, Dominique Ansel made me his guinea pig for his latest creation.
Sink Your Teeth into These Squid Ink Garlic Buns
On any given day, this outpost of a popular Taiwanese bakery franchise in Pasadena, California churns out anywhere from 2,000 to 3,500 pieces of bread, including these pitch black "Japanese Calamari Sticks."
What Happens When a Baker Decides to Start Making Chocolate
“After bread, to me chocolate seemed the next logical step,” says Chris Brennan, who runs Suffolk’s Pump Street Bakery and also produces his own bean-to-bar chocolate with rich Ecuadorian cocoa.