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Kouign-amann is a sweet Breton cake, made with laminated dough. It is a round multi-layered cake, originally made with bread dough, containing layers of butter and incorporated sugar, similar in fashion to puff pastry, albeit with fewer layers. The cake is slowly baked until the sugar caramelizes and the recipe's butter expands the dough, resulting in its layered structure. A smaller version, “kouignette”, is similar to a muffin-shaped, caramelized croissant.
A financier is a small French almond cake, flavoured with beurre noisette, usually baked in a small mold. Light and moist with a crisp, eggshell-like exterior, the traditional financier also contains egg whites, flour, and powdered sugar. The molds are usually small rectangular loaves similar in size to petits fours.
Nancy Silverton is an American chef, baker, and author. The winner of the James Beard Foundation's Outstanding Chef Award in 2014, Silverton is recognized for her role in popularizing sourdough and artisan breads in the United States.
Zuni Café is a restaurant in San Francisco, California. It is located on Market Street in San Francisco and named after the Zuni tribe of indigenous Pueblo peoples of Arizona and New Mexico.
Suzanne Goin is a chef and restaurateur from Los Angeles, California. As a restaurateur, she runs three fine dining restaurants in the Los Angeles area: a.o.c., Lucques, and Tavern, which she runs with partner Caroline Styne, as well as four Larders, a marketplace/restaurant, Lucques Catering and the Larder Baking Company, a wholesale bakery. She is also co-founder of The Hungry Cat, with her husband, David Lentz. As an award-winning chef, she was named as one of Food & Wine Magazine's "best new chefs of 1999" and was nominated for James Beard awards as Outstanding Chef eight times, finally winning the coveted national award in 2016. Her restaurants have been praised by Gourmet magazine, Bon Appétit and Los Angeles Times. Early in her career 2006 Goin won the James Beard award for Best Chef: California as well as for her cookbook, Sunday Suppers at Lucques.
The San Francisco Baking Institute (SFBI) is a private, unaccredited culinary school in South San Francisco, California founded by Michel Suas and his wife Evelyne Suas in 1996. The school hosts bread and pastry classes for professional and amateur bakers, as well as baking instructors.
Michel Louis-Marie Richard was a French-born chef, formerly the owner of the restaurant Citrus in Los Angeles and Citronelle and Central in Washington, D.C. He has owned restaurants in Santa Barbara, Tokyo, Carmel, New York City, Atlantic City, Las Vegas and Washington D.C.
Jennifer Yee is an American chef, specializing in pastry. Born and raised in San Francisco, she has worked in several pastry kitchens in some of New York's finest restaurants, including Lafayette in the NoHo neighborhood of Manhattan as Patissière, and The Grill in midtown Manhattan's Seagram Building, as the opening Pastry Chef. She is currently the Executive Pastry Chef for Chef Linton Hopkins' restaurants in Atlanta. Her work has been recognized by the James Beard Foundation in both New York and Atlanta.
Johnny Iuzzini /u-zee-nee/ is an American pastry chef, television celebrity, and cookbook author. He resides in New York City. He is a 1994 graduate of The Culinary Institute of America and served as executive pastry chef at Daniel from 2001 through 2002, and at Jean Georges from 2002 through 2011. Iuzzini is author of two cookbooks, and was a judge on the first three seasons of The Great American Baking Show in 2017. On November 29, 2017, Iuzzini was accused of sexual harassment by four former employees and the third season of The Great American Baking Show was pulled after one episode.
Christina Tosi is an American chef, author, and television personality. She is the chef, founder, owner, and CEO of Milk Bar, the sister bakery to the Momofuku restaurant group, with seventeen locations across North America. She is influential in the culinary industry, and was featured on Food & Wine magazine's list of "Most Innovative Women in Food and Drink" in 2014.
Joanne Chang is an American chef and restaurant owner. She is the owner of Flour Bakery in Boston and Cambridge, Massachusetts and James Beard Foundation Award winner for Outstanding Baker, 2016. In announcing the award, Devra First of the Boston Globe wrote that Chang was "on her way to becoming the Susan Lucci of the Beards." She is known for her sticky buns. In 2021, Chang appeared as a judge on Netflix's Baking Impossible.
Jacquy Pfeiffer is a French master pastry chef and teacher. He co-founded the French Pastry School in Chicago, and co-authored The Art of French Pastry cookbook. He is the primary subject of the 2010 documentary Kings of Pastry.
Belinda Chang is a James Beard Award winning American sommelier, writer, and restaurateur. Chang has been the wine and service director for multiple critically acclaimed restaurants in Chicago, San Francisco, and New York City. She has authored wine notes for several cookbooks, including Charlie Trotter’s Meat and Game, and as a host on the Fine Living Network.
Stella Parks is an American pastry chef and food writer based in Kentucky. She has worked in various Lexington-area restaurants, notably Table 310, and was a longtime contributor to Serious Eats. Parks received a James Beard Foundation Award in 2018 for her bestselling cookbook BraveTart: Iconic American Desserts.
Roman Candle Baking Co., or simply Roman Candle, was a bakery and pizzeria–restaurant in the Richmond neighborhood of Portland, Oregon. Duane Sorenson opened Roman Candle in 2013, with a menu offering wood-fired pizza and other Italian cuisine, including sandwiches, breads, green salads, pastries, and baked potatoes. Dan Griffin and Joshua McFadden served as the baker and chef, respectively. The bakery started supplying select menu items to Sorenson's Stumptown Coffee Roasters locations in late 2015. Roman Candle received a generally positive reception, with the pizzas and kouign-amann receiving the most praise. The restaurant closed in April 2018 for renovations, ahead of a rebrand as a gluten-free and vegan cafe called Holiday, which Sorenson launched one month later.
The James Beard Foundation Awards are annual awards presented by the James Beard Foundation to recognize culinary professionals in the United States. The awards recognize chefs, restaurateurs, authors and journalists each year, and are generally scheduled around James Beard's May birthday.
The James Beard Foundation Awards are annual awards presented by the James Beard Foundation to recognize culinary professionals in the United States. The awards recognize chefs, restaurateurs, authors and journalists each year, and are generally scheduled around James Beard's May birthday.
The James Beard Foundation Awards are annual awards presented by the James Beard Foundation to recognize culinary professionals in the United States. The awards recognize chefs, restaurateurs, authors and journalists each year, and are generally scheduled around James Beard's May birthday.
Cheryl Day is a baker and author, who is owner of Back in the Day Bakery and co-founder of Southern Restaurants for Racial Justice. She is the author of two best-selling cookbooks, written with her husband Griff Day. In 2015 she was a semi-finalist James Beard Awards in the category of Outstanding Baker.
References
- 1 2 "Rising Star Pastry Chef Belinda Leong of Bar Agricole - Biography". Star Chefs. November 2011. Retrieved 19 March 2019.
- 1 2 3 4 Verbruggen, Marie-Thérèse (April 1, 2018). "Chef Belinda Leong". Chasing the Bib. Michelin Guide.
- ↑ Pape, Allie (February 13, 2014). "Belinda Leong of b. patisserie". Eater SF.
- ↑ Saffitz, Claire (March 27, 2014). "How to Make Kouign-Amann, a Step-by-Step Guide". Bon Appétit.
- 1 2 Unrein, John (June 19, 2018). "The Queen of Kouign Amann". Bake Magazine.
- 1 2 "Belinda Leong". James Beard Foundation. Retrieved 19 March 2019.