The canelé is good, with a suitably spongy texture, but lacking in rum richness. It’s not perfect. I start to question my lofty standard: Is it simply unrealistic? While taking refuge from the rain at ...

Making a good canelé requires patience, precision and a deep understanding of techniques. The secrets behind its success lie not only in the recipe, but in the little tricks and details that make ...

During the COVID-19 pandemic, Sek was living in Madison, Wisconsin. She couldn’t find good pastries in the area and couldn’t travel to Korea to try canelés due to the pandemic, so she decided ...

On this winter day in Bordeaux, it’s raining — hard. But the inviting scent of bubbling sugar and rum wafting through the petrichor keeps me going. You see, I’ve just flown from Nice to this ...