Franzbrötchen are delightful German pastry that are a sort of cross between croissant and cinnamon roll, a mix of flaky, chewy, crisp, and rich at the same time. I’d never heard of them until recently and now I’m making up for lost time by trying to make them myself! French laminated dough used for croissants, […]...
{Cookbook Review}: Classic German Baking and Eisenbahnschitten (Almond Cream Jam Bars)
Happy Thanksgiving week! Although sometimes I think I’m getting the hang of this adulting thing, I have to admit that I’ve definitely gotten a pass the last few holiday seasons. It’s always been dinner at my parents’ or with the in-laws, so I’ve lucked out of having to plan and execute a holiday feast at home […]...
Anita Chu, also known as pastrygirl, is a baker, writer, and photographer with a passion for pastry. She trained at Tante Marie's Cooking School and is the author of Field Guide to Cookies, Field Guide to Candy, and Lollipop Love. Anita lives in San Francisco with her husband, daughter, and dog Max. 
