There’s nothing quite like the scent of freshly baked croissants—rich, buttery, and so inviting you can almost taste those crisp, delicate layers before you’ve even taken a bite. The croissant may look simple with its classic crescent shape, but it holds a cherished spot in both French bakeries and breakfast routines around the world. Its …

Eclairs—those slender, cream-filled pastries finished with a shiny glaze—have stood the test of time in French patisserie. But lately, things have gotten a lot more interesting. From forward-thinking pastry chefs to ambitious home bakers, eclairs are experiencing a flavorful makeover. We’re talking about more than just swapping chocolate for vanilla. These days, the creative eclair …

Macarons—those light, crisp, almond-based cookies sandwiched with ganache or buttercream—have a special place in the world of French pastries. That trademark snap on the outside, the chewy center, the burst of flavor inside each bite—it’s no wonder people love them. But if you’ve ever tried making macarons at home, you know these little treats can …

Walk into a cozy Copenhagen bakery or a neighborhood café halfway around the world, and you’ll probably spot a glistening Danish pastry in the display case. There’s something irresistible about that delicate, flaky texture and the rich, buttery taste—no wonder these treats have won fans everywhere. At the center of their charm is a time-honored …

Choux pastry, also known as pâte à choux, sits at the heart of French baking. Light, airy, and completely hollow inside, this pastry is famous for its ability to rise dramatically in the oven—all thanks to steam, not artificial leaveners. That steam-powered lift has fascinated bakers for generations. Choux’s story goes way back, first popping …