As a young pastry cook in the early 2000s, my 2 p.m. shift at the restaurant Tatin in Baltimore would begin with a list of doughs to prepare for the next morning. I would start with ciabatta, a wet, ...

Tender, buttery brioche dough is the base for a festive pear tart as well as bostock, a rich breakfast bun. The same fragrant hazelnut frangipane tops them both.

Getting brioche right takes some practice, and one of the keys is making sure you work with the butter correctly. We talked ...

Jacques is rolling in dough, baking Soda Bread, Gros Pain, a tender Brioche and more. Simple flour and baking powder are pantry staples and the foundation of the step-by-step recipe for Soda Bread.

Pastry chef Dyan Ng’s pan-roasted honey brioche isn’t just new, it’s revolutionary. She created it for the brunch menu at Auburn “to give people something different that they’ve never tried before.

Brioche is now taking center stage, with its versatility and appeal making it a staple across menus that span sweet to savory and casual to fine dining. This signals a shift that reflects what’s ...