Posted: 05 Jan 2014 - David Lebovitz
Starting in late December, pastry
shops in Paris start jumping the gun, and windows and showcases begin filling
up with Galettes des rois,
or King Cake, in
anticipation of the celebration of Epiphany, on January 6th.
Because it’s such a popular treat,
and lucrative for bakeries, the period of availability seems to extend a few
more days every year and it’s not unusual for find bakeries peddling them until
the end of the month of January. It’s hard to blame them (and those of us who
buy them) because they’re so good. Years ago, I used to bake them when I worked
in restaurants, and they’re called Pithiviers,
named for the town in the north of France where they allegedly originated.
Continue Reading Galette des rois...
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