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Welcome to our pastry paradise! Indulge your senses with our meticulously crafted selection of heavenly pastries. Delight in the artistry of our menu, meticulously curated to tantalize taste buds and captivate hearts.

Menus and Recipes

  • 1. Potato Bread

    Recipes
    • 12 ounces potatoes
    • 2 cups warm water
    • 1 tablespoon active dry yeast
    • 4½ cups all-purpose flour
    • 1 teaspoon salt
    • Cheese (Optional)
    Instructions
    1. Make sure all the potatoes are cut into equal size pieces so that they all cook at the same time.
    2. Place the potatoes into a large pot and fill it with cold water, enough to fully cover the potatoes.
    3. Add about 1 tsp of salt to the water and stir.
    4. Bring the potatoes to a boil over high heat, then reduce the heat to a medium and cook for about 15 minutes or until the potatoes are fork tender.
    5. Drain the potatoes and mash them with either a potato masher or put them through a ricer.
    6. In a big bowl mix the flour, mashed potatoes, salt and yeast together.
    7. Pour water into the bowl and using a spatula or a wooden spoon mix it until well incorporated.
    8. Cover the bowl with plastic wrap and let it sit on your counter or inside your unheated oven for 1 hour until doubled in size.
    9. Preheat oven to 450°F.
    10. Add your cast iron pot to the oven as it's heating and heat it as well until it's at 450°F.
    11. Usually when the oven is done preheating your pot should be hot enough as well. Remove the pot from the oven and remove the lid from it.
    12. Use oven mitts, as to not burn yourself.
    13. Flour your hands really well and also sprinkle a bit of flour over the dough.
    14. With your floured hands gently remove the dough from the bowl and roughly shape it into a ball on a well floured surface.
    15. Place the ball of dough onto a piece of parchment paper.
    16. Feel free to sprinkle some seeds over the bread like pepitas or sunflower seeds.
    17. Lift the parchment paper and drop it in the pot, with parchment paper and all.
    18. Bake for 30 minutes with the lid on, after which remove the lid and bake for another 15 to 20 minutes until golden brown. Remove the bread from the pot, it should fall out easily. Let cool completely before slicing into it and serving.

    2. Foccacia Bread

    Recipes
    • 500 grams of all-purpose flour (Type 405)
    • 250 grams of warm water
    • 15 grams of salt
    • 7 grams of dry active yeast (preferably KY4766)
    • 2 grams of honey
    • 20 grams of extra virgin olive oil
    Instructions
    1. In a large bowl, mix the flour, salt, honey, and extra virgin olive oil.
    2. Add the yeast and water to the bowl, stirring until the dough forms a shaggy mass.
    3. Transfer the dough to a clean, lightly floured surface and knead for 10-15 minutes until smooth and elastic.
    4. Divide the dough into 8 equal portions.
    5. Place the dough portions into 8 lightly greased and floured baking cups.
    6. Cover the cups with plastic wrap and let the dough rise at room temperature for about 1 hour.
    7. Preheat your oven to 230°C (450°F).
    8. Brush the top of each loaf with a little extra virgin olive oil and bake in the center of the oven for 18-20 minutes. The bread should be golden brown and have a nice crackling sound.
    9. Remove the bread from the oven and let it cool on a wire rack. Once it has cooled, it's ready to eat.

    3. White Bread

    Recipes
    • 500 grams (1.1 lbs) all-purpose flour
    • 7 grams (0.25 oz) dry active yeast
    • 120 ml (4 fl oz) warm water (around 40-45 degrees Celsius)
    • 250 grams (8.8 oz) salt
    • 220 grams (7.8 oz) granulated sugar
    • 20 grams (0.7 oz) kosher salt (for topping)
    Instructions
    1. In a large mixing bowl, combine the all-purpose flour and both types of salt. Set aside.
    2. In a small bowl, combine the warm water and dry active yeast. Let it sit for about 5 minutes, until frothy.
    3. Add the yeast mixture to the flour mixture and gradually add the granulated sugar, mixing well until a shaggy dough forms. The dough will be sticky.
    4. Turn the dough out onto a lightly floured surface and knead for about 10 minutes, until it becomes smoother and more elastic. Transfer the dough back into the bowl, cover it with a damp cloth, and let it rise in a warm place for about 1 hour, until it has doubled in size.
    5. Preheat your oven to 475 degrees Fahrenheit (250 degrees Celsius).
    6. Lightly flour a work surface and place the risen dough onto it. Turn the dough out onto a lightly floured surface, making sure the bottom side is lightly floured as well.
    7. Knead the dough gently for about 3 minutes, until it becomes smoother and more elastic. Transfer the dough to a greased baking sheet and cover it with a damp cloth. Let it rise for about 30 minutes, until it has doubled in size again.
    8. Once the dough has risen, place the baking sheet in the center of the oven and bake the bread for 25-30 minutes, until the crust is golden brown.
    9. Remove the bread from the oven and brush the top with a bit of melted butter or water. Sprinkle the bread with kosher salt.
    10. Allow the bread to cool on a wire rack for 20 minutes, then remove the bread and the kosher salt to the countertop. Use a sharp knife to remove the bread's paper-thin crust.
    11. Cut the bread into thick slices using a sharp knife, serving and enjoying the warm, crusty white bread.

    4. Whole Wheat Bread

    Recipes
    • 1 3/4 cups warm water (110°F)
    • 2 1/4 teaspoons active dry yeast
    • 1 1/2 cups all-purpose flour
    • 2 tablespoons sugar
    • 1 teaspoon salt
    • 1 egg, beaten
    • 1 tablespoon vegetable oil
    Instructions
    1. In a large bowl, mix together the warm water, active dry yeast, and 1 1/2 cups of all-purpose flour. Stir until the mixture is smooth and bubbly.
    2. In a separate bowl, mix together the sugar, salt, and egg. Add this mixture to the flour mixture along with the vegetable oil. Mix until all ingredients are combined and a soft dough forms.
    3. Transfer the dough to a lightly floured surface and knead until smooth and elastic, about 8-10 minutes. The dough should be supple and pull away from the surface slightly.
    4. Place the dough in a lightly greased bowl, cover with a damp cloth, and let it rise in a warm place until doubled in size, about 1-1 1/2 hours.
    5. Once the dough has risen, punch it down and divide it into 8 equal pieces. Shape each piece into a ball and place them in a greased bread pan. Cover the pans with a damp cloth and let the dough rise again until it has almost doubled in size, about 45 minutes.
    6. Preheat your oven to 400°F. Bake the bread in the pans for 25-30 minutes, or until a deep golden brown. Allow the bread to cool slightly in the pans before transferring it to a wire rack to cool completely.

    5. Ciabatta Bread

    Recipes
    1. Dough
    Ingredients
    • 400 grams strong bread flour (e.g., 1100 brand or Simply Nature brand)
    • 250 ml lukewarm water
    • 15 grams salt
    • 25 grams sourdough starter (1:3 ratio)
    Instructions
    1. Mix all the dry ingredients (flour, salt, and sourdough starter) together in a bowl.
    2. Make a well in the center of the dry ingredients and pour in the lukewarm water.
    3. Use a stand mixer to combine the wet ingredients with the dry ingredients. Add more flour or water as needed to achieve a soft, pliable dough.
    4. Transfer the dough to a clean, floured surface and knead it for 10-15 minutes until it is smooth and elastic.
    5. Place the dough in a clean, lightly greased bowl, cover it with a damp cloth, and let it rise in a warm place for about 1.5 hours.

    2. Preheating
    Ingredients
    • A 15x10-inch preheated oven at 500°F (260°C) with the heat set to broil
    Instructions
    1. Roll out the risen dough into a long rectangle.
    2. Brush the top of the dough with a bit of water.
    3. Fold the dough in half, and then in half again.
    4. Seal the edges by pinching and twisting the dough.
    5. Transfer the dough to a baking sheet and cover it with a damp cloth.
    6. Let the dough rise in a warm place for another 1-1.5 hours.

    3. Baking
    Instructions
    1. Brush the top of the risen dough with a bit of oil.
    2. Slide the baking sheet into the oven.
    3. Broil the dough for 20-25 minutes, or until it is deeply golden and the bottom has developed some bubbles.
    4. Transfer the dough to a wire rack and let it cool completely before slicing.

    6. Sourdough Bread

    Recipes and Instructions
    • Bread and Water Ratios: To determine the right water-to-flour ratio, measure the flour into a large bowl and slowly add warm water until you get a soft dough.
    • Autolyse: The key to successful sourdough is the autolyse process. It helps to break down the gluten strands and results in a stronger, more flavorful dough.
    • Rise Time: Let the dough rise at a temperature between 68-78 degrees Fahrenheit for approximately 45 minutes to an hour. This gives the yeast enough time to break down the starches in the flour.
    • Salt the Dough: A salted dough rises more evenly and is easier to manipulate. Use about 1-2 tablespoons of salt per pound of flour.
    • Baking: Preheat your oven to 475 degrees Fahrenheit. Once the dough has doubled in size, shape it into a loaf, transfer it to a lightly greased loaf pan, and let it rise for about 20 minutes. Bake for 30-40 minutes or until the internal temperature of the loaf reaches 207 degrees Fahrenheit.
    • Care of Your Starter: A properly maintained sourdough starter is essential for producing delicious bread. Feed it a few spoonfuls of flour mixed with warm water daily, and make sure it's covered to prevent mold.

    7. Brioche Bread

    Recipes and Instructions
    • Gather the ingredients for the dough. You will need 400 grams of strong white bread flour, 5 grams of dry yeast, 450 ml of warm water (about 120°F), 50 grams of butter, 5 grams of salt, and 25 grams of sugar.
    • Place the warm water and butter in a bowl. Heat them gently over a low flame, but do not let them boil. This helps to ensure that the butter does not separate from the water.
    • Add the yeast and salt to the bowl. Use your fingers to rub the yeast into the water and salt. Once the mixture is well combined, let it sit for 10 minutes.
    • In the meantime, mix the flour, sugar, and a pinch of salt together in a large bowl. This will be the breadcrumb mixture.
    • Once the 10-minute yeast mixture has risen and is frothy, pour it into the flour mixture. Stir with a wooden spoon or spatula until you have a smooth dough.
    • Cover the bowl with a damp cloth and let the dough rise in a warm place for about 1 hour. You can cover the bowl with a damp towel to promote fermentation.
    • Once the dough has risen, it will have doubled in size. Turn the dough out onto a lightly floured surface and gently fold the dough to ensure all the ingredients are evenly distributed.
    • Roll the dough into a cylinder shape. Using a sharp knife, make a shallow cross (a crisscross pattern) in the center of the roll. This helps to prevent the dough from overrising.
    • Cover the roll with a damp cloth and let it rise for about 30 minutes.
    • Once the dough has risen, preheat your oven to 475°F (250°C). Line a baking sheet with parchment paper.
    • Using a sharp knife, cut the dough roll crosswise into 10 equal pieces. Each piece will resemble a miniature brioche loaf.
    • Place the pieces, seam-side down, onto the prepared baking sheet. Score the tops of the rolls with a knife, but not too deeply. This helps the buns rise and open as they bake.
    • Place the baking sheet in the preheated oven and bake the buns for 20-25 minutes, or until they are puffed, golden brown, and have risen to a point.
    • Allow the buns to cool on a wire rack for 5 minutes before removing the crisscross scoring from the tops.
    • Serve the buns warm, fresh out of the oven, with your favorite accompaniments such as butter, honey, jam, or your own toppings.

    8. Croissant Bread

    Recipes 1. Dough Ingredients
    • 1 3/4 cups warm water (110-115°F)
    • 1/2 teaspoon active dry yeast
    • 2 tablespoons granulated sugar
    • 2 1/2 cups all-purpose flour, plus more for dusting
    • 2 tablespoons unsalted butter, softened, plus more for greasing the bowl
    • Salt, for the bowl and dough
    • 2 eggs, beaten, plus more for brushing the dough
    Instructions
    1. In a large bowl, whisk together the warm water, active dry yeast, and 1 tablespoon of the granulated sugar. Let the mixture stand for about 5 minutes, until frothy.
    2. Meanwhile, in a medium bowl, whisk together the remaining granulated sugar and the 2 tablespoons of softened butter. Let this mixture stand for about 5 minutes, until the butter has melted and the mixture has lightened in color.
    3. Add the all-purpose flour, a tablespoon at a time, to the wet ingredients in the large bowl, alternating with the flour mixture. Once all the flour has been added, let the dough rise for about 1 hour, or until it has doubled in size.
    4. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper, and brush it with melted butter.
    5. After the dough has risen, turn it out onto a lightly floured surface, and divide it into 8 equal pieces. Gently stretch and fold each piece in half, once. Place the 8 pieces on a greased baking sheet, brushing the top surfaces with beaten egg. Cover the baking sheet with a damp towel, and let the dough rise for about 1 hour, or until the pieces have more than doubled in size.
    6. Once the dough has risen, bake the croissants in the preheated oven for 15-20 minutes, or until they are golden brown. Remove the croissants from the oven, and transfer them to a wire rack to cool. Once they are completely cooled, roll them in powdered sugar and enjoy!

    9. Rye Bread

    Recipes
    • 4 cups (500g) bread flour (rye or whole wheat)
    • 2 teaspoons salt
    • 2 1/4 cups (275g) water, divided
    • 1 tablespoon honey
    • 1 1/2 cups (250g) unsalted butter, at room temperature
    • 2 large eggs
    Instructions
    1. In a stand mixer with a dough hook, combine the bread flour and salt.
    2. In a separate bowl, mix together the water, honey, and melted butter.
    3. Add the wet ingredients to the dry ingredients in the mixer, and mix on medium speed until a soft dough forms. This may take 5-10 minutes.
    4. Transfer the dough to a lightly floured surface, and knead it until it becomes smooth and elastic. This may take 10-15 minutes.
    5. Return the dough to the mixing bowl in the mixer, and mix it on low speed until it is fully hydrated.
    6. Turn out the dough onto a lightly floured surface, and gently fold in the eggs.
    7. Return the dough to the mixing bowl, and mix it on low speed until it forms a smooth, elastic ball.
    8. Cover the bowl with a damp cloth, and let the dough rise in a warm place for 1-2 hours, or until it has doubled in size.
    9. Preheat the oven to 425°F (220°C).
    10. While the dough is rising, lightly flour a work surface and a risen proofing basket.
    11. Gently transfer the risen dough onto the floured work surface, and gently divide it into two equal portions.
    12. Each portion of dough, transfer it into a risen proofing basket. Cover the basket with a damp cloth, and let the dough rise for an additional 15-30 minutes.
    13. After the second rise, shape the dough into two rounds, about 8-10 inches in diameter.
    14. Place the rounds on a baking sheet lined with parchment paper, and cover them with a damp cloth.
    15. Let the dough rise for an additional 15-30 minutes.
    16. While the dough is rising, preheat a large pot of water and bring it to a boil. This will be used to poach the eggs.
    17. In the meantime, poach the eggs in a bowl until they are fully cooked but still slightly runny in the center. Drain the poached eggs.
    18. Place the dough rounds on the baking sheet lined with parchment paper.
    19. Carefully pierce the center of each dough round with a sharp knife or a piercing tool, making small holes around the circumference. This will help the bread expand during baking.
    20. Slide the parchment-lined baking sheet into the preheated oven, and bake the rounds for 30-35 minutes. The tops of the bread should be golden brown, and a skewer inserted into the center of a round should come out clean.
    21. Transfer the bread to a wire rack, and let it cool for at least 30 minutes before slicing.
    22. To serve, brush the slices of rye bread with the runny poached egg, and serve warm.

    10. Baguette Bread

    Recipes
    • 240g (1 1/4 cups) all-purpose flour
    • 12g (3/4 tablespoon) instant yeast
    • 2 large eggs
    • 285ml (1 1/8 cups) warm water (around 95-100°F or 35-37°C)
    • 2 tsp granulated sugar
    • 1 tsp kosher salt
    • 10g (1/4 cup) butter, melted and cooled slightly
    1. In a large bowl, combine the warm water, instant yeast, and granulated sugar. Mix until the yeast is dissolved and the mixture is lukewarm, about 105°F or 41°C. Set aside and let the yeast proof for about 5 minutes.
    2. While the yeast is proofing, whisk together the all-purpose flour, kosher salt, and 200g (about 1 1/4 cups) of the warm water in a large mixing bowl. Stir until the water is absorbed and the dough comes together into a shaggy mass.
    3. Gradually add the eggs and the melted and cooled butter to the flour mixture. Use your hands to gently incorporate the eggs and butter until the dough starts to come together and look a bit more cohesive.
    4. Add the proofed yeast mixture to the dough. Using your hands, fold the yeast mixture into the dough, incorporating all of the dry ingredients in the process. The dough will be very sticky.
    5. Knead the dough for about 8 minutes, until it is smooth and elastic. It may seem like it is sticking to the bottom of the bowl at first, but after a few minutes it will become more manageable.
    6. Place the dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm place until it has doubled in size, about 1 hour.
    7. After the dough has risen, preheat your oven to 450°F (230°C) and line two baking sheets with parchment paper.
    8. Transfer the risen dough to a lightly floured surface. Divide the dough into 8 equal pieces.
    9. Shape each piece of dough into a long rope by pulling it gently away from the sides of the dough, about 2 inches from the surface. This creates the classic look of a baguette.
    10. Place the ropes, seam-side down, on the prepared baking sheets. Let them rise for another 20-30 minutes, until they have almost doubled in size.
    11. Meanwhile, preheat a small pan of water in the oven to steam the baguettes.
    12. Bake the baguettes for 25-30 minutes, or until they are golden brown and sound hollow when tapped on the bottom. The crust should be a rich, golden brown color, and the insides should sound hollow and slightly cracked when tapped.
    13. Remove the baguettes from the oven and transfer them to a wire rack. Allow them to cool for 10 minutes before slicing and serving.
    14. Baguettes will keep for up to 2 days at room temperature. If you want to keep them longer, you can reheat them in a 350°F (175°C) oven for 5-10 minutes, until they are slightly warmed through and regain their crustiness.
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