Comments on: Brioche and Croissants

By: Luisa

Luisa — Thu, 06 Oct 2005 16:48:26 +0000

Hi Kelli

Oh, wonderful. I love the classes at ICE and have always dreamt of taking some of the baking ones, so this post let me live vicariously through you! The tip on the cake yeast vs dry yeast was incredibly helpful - thank you for posting it! Now I’m off to peruse the class listings and sigh longingly over my keyboard.

By: rootlesscosmo

rootlesscosmo — Mon, 26 Sep 2005 03:53:01 +0000

Currants! Yes indeed. Years ago there was a bakery called Sutter’s, on Greenwich Avenue across Patchin Place (where e. e. cummings lived) from the old Women’s House of Detention (aka the House of D)–even earlier, Sutter’s was over at Abingdon Square, by 8th Avenue and 13th Street. They made a cinnamon roll with currants–LOTS of currants–that was about the best I’ve ever had. Tartine here in San Francisco makes a very fine morning bun and I tried to talk the owner (an ex-New Yorker) into developing a currant version, but without success…

By: lori

lori — Mon, 12 Sep 2005 09:03:28 +0000

Your breads look great, Kelli! Brioche is one of my favorite breads to make — definitely better than the ones at the deli. I’ve made Danish pastries twice, but I’ve never tried to make croissants, although I know the dough and the procedure is similar.

By: Kelli

Kelli — Mon, 12 Sep 2005 03:43:49 +0000

Yuriko– Thank you for the great link! I will be sure to check out the department stores while I’m in Japan. The food looks amazing. I can’t wait for our trip.

Thanks everyone for the nice comments. I encourage everyone to try making the bread themselves. Fresh out of the oven it tastes better than the kind you’ll get at most restaurants!

By: Debbie

Debbie — Mon, 12 Sep 2005 00:37:48 +0000

Wow, your baking looks like the work of a real, seasoned pro. I can almost smell the aroma for fresh baked bread right now. I vote for some chocolate filled croissants.

By: Laurie

Laurie — Sat, 10 Sep 2005 18:48:05 +0000

My mouth is watering at the mere thought of fresh hot bread/croissants! What a delightful treat! You bake, I’ll watch & be the official “taster!” Can’t wait! My mother would occasionally bake bread & pinwheel cinnamon rolls with the leftover dough. Wow, the memory lingers on…

By: S.L. Plant

S.L. Plant — Sat, 10 Sep 2005 18:13:05 +0000

Making bread is still scary to me but your pictures of buttery croissants has got me thinking…

By: Jennifer

Jennifer — Sat, 10 Sep 2005 02:37:34 +0000

Kelli, what a great experience! I’ve taken a few baking classes and they always inspire me to do more and more baking at home. I have to say your creations look quite impressive…oh so buttery and yummy…!

By: Mariko

Mariko — Fri, 09 Sep 2005 20:07:53 +0000

Jeez, you make me want to run out to a bakery right now!

By: Yuriko

Yuriko — Fri, 09 Sep 2005 16:56:26 +0000

Hi Keli. I have been a baker for 5 years and was impressed by your wonderful blog! I’m originaly from Tokyo, but by your wonderful blog! I’m originaly from Tokyo, but used to live in Paris and miss so much french pasteries and particularly baguettes!!
I personaly make them at home and would love to try your recipe one day. Thank you. I learned that you are leaving for Japan in November to discover Wagashi. That’s Japan in November to discover Wagashi. That’s another thing I have been missing a lot… I recommend you (if your stay will not long enough) to go “Depachika” you not long enough) to go “Depachika(= Department store in underground floor)”. There are a lot of Wagashi shops in major Department stores found in major train station such as Shinjuku or Shibuya in Tokyo. you can find info here: http://www.japanwelcomesyou.com/cssweb/display.cfm?storyID=1299
Definitely you will find good wagashis!!