Welcome to the Underground World of Discount Greggs
Often located in low income areas, Greggs Outlets sell day-old bread and pastries for cheap. As a student, I'd pick up a bag of sausage rolls and cake for less than a fiver.
How Jamaican Patties Became a Beloved British Snack
The meat and vegetable-filled pastry parcels have travelled from Jamaica to the home kitchens of Britain’s first Caribbean migrants, and now the shelves of major UK supermarkets.
Meet the Baker Making Bread Rise without Yeast
London-based Danish baker Christoffer Hruskova proves (get it?) that you don’t have to play by the rules to make delicious bread.
The Last Bite
The Last Bite: A Pastry Paradise Founded by Paris Communards
We step through the fairy light-framed doors of Maison Bertaux, a 146-year-old pastry shop in London’s Soho.
You Have No Idea How Much Butter It Takes to Make a Croissant
To say there is a lot of butter in croissants is not just an understatement, it’s a complete misunderstanding of what a croissant is.
Matcha Conchas Taste Just as Amazing as They Sound
Matcha conchas are something beautiful to behold, being equally suitable for a droolworthy, close-up cameo in a Miyazaki film and a Chavo del Ocho episode. They are cloud-like in texture and barely sweet.
How a Brush with Death Set This Bakery Owner on a Path to Success
Aaron Caddel, the 25-year-old owner of Mr. Holmes Bakehouse, credits his success to believing that he was going to die before turning 30.
Fermented Beef Glaze Is the Secret to the Best Danishes
In a world where pastry chefs are trying to make the perfect croissant, Kristian Baumann—chef of Noma's sister restaurant 108—is doing something very different.
The Best Part of German Cuisine Has Always Been the Pastries
It’s not just the skin-hued sausages and boiled cabbage that lend to Germany’s “unsexy” food appeal—in Berlin, it can feel downright impossible to find a proper meal. The glaring exception are the pastries, which are an entrenched part of German...
The Quest for the Perfect Cannolo
Roberto Chemi, the self-proclaimed “Cannoli Wizard” of Taormina, cautiously revealed the secrets to his perfect pastries to me—and explained why he sells sweets that are named after the Mob.
Amy E. Robertson
Tyskie, Pastries and Siestas: I Had the Most European Day I Could Before We Leave the EU
You can take Britain out of Europe, but you can't take the European out of Britain.
Angus Harrison, Photos: Oscar Webb