These gorgeous sweet-tart apples are a cross between American Jonathan and English Worcester Pearmin.
2Tokyo Rose
These gorgeous sweet-tart apples are a cross between American Jonathan and English Worcester Pearmin.
3No sugar added
Just two ingredients, fresh apples and sparkling apple cider from Normandy, combine to make the filling for Saint Honore’s Pomme Grillé.
4No sugar added
Just two ingredients, fresh apples and sparkling apple cider from Normandy, combine to make the filling for Saint Honore’s Pomme Grillé.
5Quite a View
Randy Kiyokawa and Dominique Geulin standing amidst the Kiyokawa strawberry patch at the family orchard.
6Quite a View
Randy Kiyokawa and Dominique Geulin standing amidst the Kiyokawa strawberry patch at the family orchard.
7Pomme Grillé
The word “Grillé” refers to a lattice pattern in French, describing the top layer of this puff pastry dessert.
8Pomme Grillé
The word “Grillé” refers to a lattice pattern in French, describing the top layer of this puff pastry dessert.
9Try the Tokyo Rose
Randy Kiyokawa offers Dominique Geulin a taste of his family’s apples.
10Try the Tokyo Rose
Randy Kiyokawa offers Dominique Geulin a taste of his family’s apples.
11Tarte aux Pommes
The Tarte aux Pommes combines a few simple ingredients–puff pastry, butter, a touch of sugar, and fresh apples–for a taste of fall that is more than the sum of its parts.
12Tarte aux Pommes
The Tarte aux Pommes combines a few simple ingredients–puff pastry, butter, a touch of sugar, and fresh apples–for a taste of fall that is more than the sum of its parts.
When Dominique Geulin stumbled upon a dreamy applesauce recipe in a northern French cookbook from the 1750’s (Frenchilly titled Suite des Dons de Comus ou l’Art de la cuisine, réduit en pratique), he knew there would be a place for it on his fall menu at Saint Honore Bakery.
