I had an idea stuck in my head and decided to run with it. Those things you see above are a mash up of morning buns, kouign amann, and brioche. I left them in the oven a tad too long (curse my windowless oven!) and baking them in a dark pan didn’t help, but I’m happy that they turned out just like I’d hoped for! The outside was covered in lightly crisped caramelized sugar while the inside was as soft and supple with a swirl of orange and cinnamon sugar. And maybe it’s just me, but I love the tiniest hint of burnt flavor in my food. Like, two seconds past caramelized, not bitter or anything.
I debated not sharing these photos because they aren’t the prettiest of baked goods but thought I’d give you a glimpse of what I’ve been up to. Lately I’ve been thinking about the purpose of this blog and realized that I don’t want to be considered a food blogger. I don’t have the desire to consistently share recipes, so if that’s what you’re looking for you’re at the wrong place. Almost every single recipe I’ve been writing and testing the past few weeks are for my online shop relaunch or catering business. What I do hope for instead is to give you a peek into the person behind the business (me!). The blogs I enjoy reading the most give me a chance to learn about the maker and I hope to do the same.
One of the best lessons I learned as a baker at an artisanal bakery is “never fear a dark crust.” I learned that a dark crust on croissants and bread means caramelization and flavor, and now I think many people don’t allow their baked goods to take on enough color. Your buns are dark, but that’s ok- they look delicious!
I totally agree with you. Why don’t we see this more often? Not just in bakeries, but hardly on blogs too.
I think you’re on the right track with the blog — the ones I always come back to are the ones where you feel like you “know” the blogger. And those buns look fantastic! Yum!
Thank you! I totally agree, I like getting to “know” the blogger, even if it’s just online
Hey Sara! I”m totally facing the exact same internal debate w/ my blog. Although I have a personal passion for food (as you with baking), I want my blog to be an extension of myself– fashion, home decor, travels, etc– basically a photo journal of myself and my experiences. I’m considering starting up a 2nd blog for that kind of outlet and keep my food blog as a occasional (more formal) outlet of dining reviews. I’m totally in support though! Yay for variety!
I was debating this as well. I wasn’t sure if I wanted my blog to be just things I made (no clothing or food reviews) but I think if I go that route it’ll just be a separate blog that I won’t feel obligated to update on a schedule.
I definitely appreciate the glimpses of your business and inspiration. I also agree about the dark buns. Love a crunchy crust pastry with a soft inside!
A little burnt is still gorgeous! I’m glad you shared these. Blogging shouldn’t be about perfection! If you’re making them, then they’re part of your life! They’re still great!
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are you going to share the recipe at some point? (or sell them?) sounds like the perfect pastry mash-up. and i’m in total agreement re: caramelization.
these look gorgeous! I lvoe the flavour combos
I love undercooked baked goods (can’t help it!), but my visit to Tartine just might have me changing my tune… they have that dark, not-quite-burnt, caramelly flavor mastered! Swoon. Those brioche buns look fantastic–like brittany pastries, have you heard of them? And I love hearing your musings about your life and blog… way more interesting than recipes
I’m so glad you wrote this! Get on with yourself girl
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