Pastry chef Pierre Hermé did a masterclass during the holiday baking season, demonstrating his recipe for Viennese Shortbreads or Sablés Viennois. This simple cookie looks fancy just by the way the dough is piped onto the sheet pan. In his Instagram Live here, he shows different ways to pipe the shortbread but my favorites are in the above photo.
When I visit Bouchon Bakery, one of my favorite things to purchase is a bag of the shortbread cookies. It may not be as exciting as the tarts, eclairs and macarons, but I love the simplicity of the cookie. It’s so satisfying to sink your teeth into the thick slice. I also love the sprinkling of sugar on top for extra crunch. The vanilla bean flecks are noticeable throughout.
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I’ve been wanting to try my friend Lauren Ko’s geometric spoke pie design for a a while now. We first met in 2018 at her spoke pie class in Portland and again for brunch in New York City, where she was very hush hush about her trip (to film an episode of Martha Bakes, NO BIG DEAL). Fast forward to 2020 and her pie creations are now in print, a debut cookbook called Pieometry, with her signature spoke pie design on the cover.
During quarantine, I tested two buttermilk biscuit recipes. I wanted height and flakiness and both of these recipes achieved that. Fox in the Snow Cafe’s biscuits are more traditional with the classic buttermilk flavor that wouldn’t compete with other dishes during Thanksgiving. Chef Mei’s Cheddar Scallion Biscuits will give you the crisp edged, impressive layered look on the cut sides. I prefer them eaten on their own because they have so much flavor from the cheddar and scallions. Both recipes can be prepped ahead.
Every fall, I mark the start of the season by ordering pumpkin bread at Starbucks. It’s available year-round, but it feels most enjoyable when the weather starts to turn and I start to crave cozy, spiced treats. This year, I tried a few versions from bakeries in San Francisco to see how they differ. Here are tasting notes.
