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 ...

JiWoo Bake, a Menlo Park pop-up bakery, is selling canelés with classic and Asian-inspired flavors including vanilla, matcha, ...

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 ...