These fast-fix recipes are straightforward, satisfying, and can be measured, mixed, and baked in two hours or less.
This book delves into the fundamental types of French pastry dough, each possessing distinctive characteristics and versatile applications, that serve as the basis for an array of irresistible treats. Featuring more than 60 foundational recipes, step-by-step instructions, helpful tips and tricks, and full-color photography throughout, this book will give you the knowledge and confidence to master the essentials of pastry to create pâtisserie-style bakes at home.
Photo courtesy of Williams Sonoma
Photo courtesy of Williams Sonoma
Photo courtesy of Williams Sonoma
Photo courtesy of Williams Sonoma
Photo courtesy of Williams Sonoma
Photo courtesy of Williams Sonoma
Photo courtesy of Williams Sonoma
Photo courtesy of Williams Sonoma
Photo courtesy of Williams Sonoma
WILLIAMS SONOMA OLIVEWOOD PASTRY BLENDER
A digital thermometer is terrific for checking the internal temperature of all manner of bakes, as well as liquids in doughs and batters and for frostings and glazes.
Nordic Ware’s most iconic shape in miniature! Classic and seasonless, this gorgeous pan makes six little Bundts, perfect for entertaining.
Photo courtesy of Williams Sonoma
Photo courtesy of Williams Sonoma
Photo courtesy of Williams Sonoma
Photo courtesy of Williams Sonoma
Photo courtesy of Williams Sonoma
Photo courtesy of Williams Sonoma
Photo courtesy of Williams Sonoma
Photo courtesy of Williams Sonoma
Photo courtesy of Williams Sonoma
ANCHOR HOCKING GLASS MEASURING CUPS
The post Shop The Issue: July/August 2025 first appeared on Bake from Scratch.