Commonly found in nearly every boulangerie in Paris, the dainty vanilla, rum and citrus scented French cakes known as canelés can be hard to come by stateside. Luckily for Francophiles with a sweet tooth, however, Ken’s Artisan Bakery has mastered this continental confection. To make these treats, Ken’s stays true to tradition, pouring the sweet dough in striated copper molds each morning, then baking them until the center of each canelé turns soft and custardy, and its exterior yields a caramelized, crunchy crust. The result? A truly divine cake worthy of a café au lait, of course, but better paired with a flute of champagne on a sunny afternoon.
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