The only thing that could make me happier than reading this issue of xoxoDorie with the adorable face of my friend Caroline stamped on it, would be sharing a madeleine with the actual Dorie. And Caroline. I love you both.
Love all you write about. As for me, I LOVE a toasted bialy - with butter or cream cheese or mashed avocado. My husband would drive to the lower east side of NY, pick up a few dozen (shared some with friends). We would cut then in half and store in the freezer. They're good freah but wonderful when toasted! Sue Cazary
A biscuiterie (and a recipe) you didn't know you needed
I am so grateful for you and for the information you so graciously share. I really enjoyed this post. Thank you.
The gâteau de voyage as a format is so genius. Can’t wait to try this spot!
The only thing that could make me happier than reading this issue of xoxoDorie with the adorable face of my friend Caroline stamped on it, would be sharing a madeleine with the actual Dorie. And Caroline. I love you both.
Love all you write about. As for me, I LOVE a toasted bialy - with butter or cream cheese or mashed avocado. My husband would drive to the lower east side of NY, pick up a few dozen (shared some with friends). We would cut then in half and store in the freezer. They're good freah but wonderful when toasted! Sue Cazary
Thank you for including directions for a full-sized madeleine pan…just as I was wondering if I could do it in the bigger pan, there they were
Is the name Galize a reference to the tradewinds (alize in French)?
It’s so interesting to see how bakeries are changing in Paris. Intrigued to try this one. Thank you!
Merci for the recommendation and I enjoyed this article so much.
These are lovely...though my favorites are actually those made at Ble Sucre. I saw online that they might be closed now. I hope that's not true!