New European Baking – Cookbook & Emile Henry Bread Cloche Giveaway and Quick Bites

Enter our US/UK/CA giveaway to win one of three copies of New European Baking: 99 Recipes for Breads, Brioches and Pastries by Laurel Kratochvila with one US winner also receiving an Emile Henry modern bread cloche. Be sure to check Laurel’s events to see if she will be near you!

New European Baking: 99 Recipes for Breads, Brioches and Pastries by Laurel Kratochvila is a stunning book filled with gorgeous photography, featuring bios on the bakers of Europe and their bakes. Recipes from featured bakers include Franck Perrault’s pâte aux prunes, Roberta Pezzella’s wild fennel bread (Pan di ponza), Diogo Amorim’s Portuguese corn torte (Broa de milho) and Xavier Netry’s caramelized coffee bread (Pain café caramélisé).

The majority of the recipes are from Laurel herself and include Twice baked almond pain perdu; Semla (a Swedish holiday bun); and Boureka croissants. There are a wealth of photographs including step-by-step photos for particular bakes that require some skill and technique. For example – shaping a ball, a navette, a tress for a braid and more. The detail and thought given to each recipe is spectacular – four entire pages devoted to working with shortcrust pastry that includes 21 photographs of each step. One would be hard pressed to find a more approachable volume devoted to baking with this much context.

I am totally smitten with this title and the recipes and knowledge shared within its covers. Every baker needs to have a copy of this stunner in their cookbook arsenal.

There are two online recipes for you to try now.

And the publisher is sharing an additional recipe for our Members:

Halva flan
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Yield: 1 tall 20cm (8-inch) flan

Nowadays, you’ll find flan in every color and flavor under the sun. This is because flan is such an easy recipe to tweak — simply flavor the pastry cream base with extracts, nut butters, jams, liqueurs, or zests. Whether you like pistachio, lemon, peanut, or coffee, there are no limits. If it can exist as a pudding, it can exist as a flan. But for all the flans out there, this halva flan is my favorite. It’s extra creamy and rich and the addition of tahini lends a smooth sesame halva taste. Top it with crumbled sesame halva after baking or leave it plain for a more classic look. I find the best way to enjoy this flan is directly from the refrigerator, any time after midnight, and preferably standing up with the fridge door open. Share with no one.

For the tarte shell:

• 280g (2 ⅓ cups) all-purpose or pastry flour
• 60g (¾ cup) cacao powder
• 170g (¾ cup) unsalted butter, cubed and cold
• 130g (1 cup plus 2 tbsp) confectioners’ sugar
• 4g (1 tsp) fleur de sel, or 5g (¾ tsp) table salt
• 1 large egg, plus 1 large egg yolk, beaten

For the halva custard filling:

• 3 large eggs
• 133g (⅔ cup) granulated sugar
• 15g (2 tsp) honey
• 38g (5 tbsp) all-purpose or pastry flour
• 38g (⅓ cup) cornstarch
• 950g (4 cups plus 3 tbsp) whole milk
• 150g (½ cup plus 1 tbsp) tahini
• 75g (⅓ cup) unsalted butter, cubed
• 10g (2 tsp) pure vanilla extract

For the syrup:

• 150g (¾ cup) granulated sugar
• 100g (⅓ cup plus 1 tbsp plus 2 tsp) water

Make your tarte shell: In the bowl of a stand mixer fitted with the paddle attachment, combine the all-purpose or pastry flour, cacao powder, and butter and beat until sandy. Add the confectioners’ sugar and salt and beat on low until uniform. Add the egg and egg yolk and beat on low for 2–3 minutes, or until the dough comes together and is smooth, not crumbly. Form the dough into a disk, wrap airtight, and chill in the fridge for at least 2 hours (or for up to 3 days).

Once the dough is chilled, divide it into thirds. On a lightly floured work surface, use a rolling pin to break the dough by pounding it, or folding it over itself and rolling it. Repeat until the dough is supple enough to roll out without cracking, then roll the first third out to a 3mm (⅛ inch) thickness. Use a 20cm (8 inch) nonstick springform pan that is 7cm (2 ¾ inches) tall to trace and cut a circle of dough. Set this circle in the base of the pan. Roll the remaining 2 portions of dough into two 32cm (13 inch) long strips, both 8–9cm (3 ¼–3 ½ inches) wide — a bit taller than the height of the pan. Trim the sides of each strip to make long rectangles, then press both strips into place to form the sides of the tarte shell. Where these strips meet, trim any overlap and press the dough together to make a seam. Finally, press the sides of the tarte gently downward at the point where the sides meet the base to seal them together. Use a knife to trim the top rim so the dough is tidy and level with the pan, then prick holes in the base with a fork and chill in the freezer for at least 15 minutes or until ready to fill.

While the tarte shell is chilling, make your custard filling: In a large bowl, whisk together the eggs, half of the granulated sugar, the honey, the all-purpose or pastry flour, and the cornstarch until smooth. Set aside.

In a medium saucepan, warm 755g (3 ⅓ cups) of the milk and the remaining granulated sugar over low heat until steaming. Remove from the heat. Gradually add the hot milk mixture to the egg mixture in a slow, fine stream, whisking constantly to temper the eggs. Once all the milk is incorporated, return the mixture to the saucepan and place over low heat. Whisking constantly, allow the mixture to bubble and thicken, then add the remaining 195g (¾ cup plus 2 tbsp) of milk and whisk until smooth. Remove from the heat, then add the tahini, butter, and vanilla extract and stir until the butter is melted. Set a rack in the middle of the oven and preheat the oven to 175°C (350°F) (preferably convection setting).

Pour the custard into the chilled tarte shell and bake on the middle rack for 12 minutes. While the flan is baking, make your syrup: In a small saucepan, melt the sugar in the water over low heat. Increase the heat to medium-high and bring to a boil. Continue boiling for about 3 minutes. Set aside and let cool. Lower the oven temperature to 115°C (240°F) and continue baking the flan for 50 minutes, or until it has pretty brown spots on top and still has a strong wiggle. Remove the flan from the oven and gently brush the top with syrup, being careful not to break the surface. Let cool at room temperature for 4–5 hours, then chill in the fridge for at least 1 hour before removing the sides of the springform pan and serving. The flan will keep for up to 5 days in an airtight container in the fridge.


Recipe taken from New European Baking by Laurel Kratochvila (Prestel, 2022). Text © Laurel Kratochvila, image © Małgosia Minta.


To celebrate this book, our friends at Emile Henry are providing one of their modern bread baker’s to one US winner. Not only is the Emile Henry modern bread baker a beautiful piece of bakeware – it also helps you to achieve a delicious loaf of bread with a perfect crust. The dome of the bread baker is made from refractory ceramic, producing the same level of humidity as a traditional bread oven. This is what creates a thick, crispy crust and a light, airy inside. When used upside down, the lid can also be used as a mixing bowl for preparing the dough and proofing. The highly resistant glaze and the criss-cross pattern on the platter prevent the loaf from sticking and make cleaning easy. The bread baker is the ideal tool for baking your crusty homemade bread!


Lastly, Laurel graciously took time from her busy schedule to answer a few questions for our Members:

Laurel Kratochvila was born and raised in Massachusetts and thought she was headed for a career in physics until she landed in Prague. There she met both her husband as well as a language barrier that lasted long enough for her to fall back on the kind of customer service and gastro jobs that got her through college. She never went back to the hard sciences. When they moved up to Berlin to open a second bookstore, things didn’t work out as planned and she launched a bakery – Fine Bagels – out of a storage closet to keep the store afloat – the fridges were hidden behind bookcases. Specializing in old-fashioned Jewish-American baking, it got popular enough to move out of the storage closet and into a real space.

Laurel is a self-taught baker with some classic imposter syndrome though, and knowing there was a lot more to learn about breadmaking, she trained up a team to replace her in Berlin and left the bakery to stage around France and train at the Lycee Professionnel Gustave Eiffel in Reims and the Cordon Bleu in Paris. Over the years though, what really excited her was the network of bakers pushing forward quality and creativity in the field – with all the exchange and community that comes with it.

Q: What first triggered your interest in baking? Do you remember your first baking memory?

We always baked at home. My mother has a kind of made-from-scratch hippie food ethos that meant if we wanted junk food, we better make it ourselves. So there were no Easy-Bake Ovens, just ovens, and endless batches of zucchini bread from the piles of zucchini we grew in our garden. I was allowed to do everything. 

Q: If you had to describe your baking style, what would it be?

I’m a sucker for nostalgia – that’s what my bakery was always about. Eighteen-hour fermented bagels, kettle boiled, hand-rolled, flaky knishes, mandelbread, that kind of thing, but pushing the quality and ingredients. Recipes that have a story to them. Which is why I’m probably so attracted to deep-diving into baking styles across Europe. You find these stories across the baking spectrum wherever you go and it’s an incredible entry point into a culture and a place.

Q: Are you a cookbook collector?

It’s the funny thing about being in a bookselling family – my collection is the rotating collection on the shelves of our store. So, at once I have hundreds of cookbooks and no cookbooks at all. I’ll steal them, get them covered in some sort of batter or splatter, and put them back with a discounted price and annoy the hell out of my husband. My favorite cookbook of the last decade is Anne Applebaum’s From a Polish Country House Kitchen. It’s a deep dive into Polish culinary traditions and foodways, useable  recipes, and gorgeous photography. Meanwhile, I’d say that possibly the  greatest cookbook ever written is Inside the Jewish Bakery by Norman Berg and Stanley Ginsberg. In general, I love context and functionality in a cookbook over the visuals.

Q: What is the best part of your job? Do you sometimes feel like working with food all day keeps you from wanting to get creative in the kitchen?

No. I’m always hungry and craving something. It’s a great motivator.

Q: What is your go to for a quick dinner – quick dessert?

Is it embarrassing to say tuna melts? I love tuna melts. Dessert is chocolate ice cream.

Q: Tell us about your cookbooks or any future projects you are working on?

I just opened a wine bar a few months ago so I’ve spent a lot of the last year or so building that and visiting small low-intervention winemakers. Funny enough, a lot of my wine connections come from bakery connections, so I guess it’s all tied together. Not sure about the future book, but maybe it’ll come out of this new endeavor?

Please be sure to follow Laurel on Instagram: @finebagels, @shakespeareandsons and @lebalto_berlin.

Special thanks to the publisher for providing three copies of this title in our promotion and to Emile Henry for providing one US winner a modern bread cloche. Entry options include answering the following questions in the comments section of this blog post.

Which recipe in the index would you like to try first?

Visit Emile Henry and leave a comment about a piece of cookware or bakeware you would like to own.

Please note that you must be logged into the Rafflecopter contest before posting or your entry won’t be counted. For more information on this process, please see our step-by-step help post. Once you log in and enter your member name you will be directed to the next entry option – the blog comment. After that, there are additional options that you can complete for more entries. Be sure to check your spam filters to receive our email notifications. Prizes can take up to 6 weeks to arrive from the publishers. If you are not already a Member, you can join at no cost. The contest ends at midnight on January 9th, 2023.

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335 Comments

  • dadekian  on  October 10, 2022

    Never tried making kouign amann before.

  • DarcyVaughn  on  October 10, 2022

    Soft Salzburg bretzeln

  • DarcyVaughn  on  October 10, 2022

    ruffled pie dish

  • dyanarose  on  October 10, 2022

    Hmm, it all looks tasty but I think I’d make the Lamb and fennel sausage rolls first!

  • lhellmond  on  October 10, 2022

    I’m intrigued by the idea of laminated challah.

  • rkosully  on  October 10, 2022

    I would first like to make Diogo Amorim’s Portuguese corn torte (Broa de milho).

  • hirsheys  on  October 10, 2022

    Kannelbular!

  • rkosully  on  October 10, 2022

    I would love to try using the ruffled pie dish from Emile Henry.

  • hirsheys  on  October 10, 2022

    Potato pot

  • msmuggins666  on  October 10, 2022

    Lille Bakery’s Raspberry Berliners

  • minbody  on  October 10, 2022

    Rye speculoos

  • sarahawker  on  October 10, 2022

    Julie Bouland’s Danish cinnamon buns (Kanelbullar)

  • matag  on  October 10, 2022

    The bread cloche can be used for roasting too!

  • KatieK1  on  October 10, 2022

    Ricotta and sour cherry pie

  • matag  on  October 10, 2022

    Wild mushroom and parsley slab tarte

  • KatieK1  on  October 10, 2022

    Lamb and fennel sausage rolls

  • KatieK1  on  October 10, 2022

    Pistachio cloud tarte

  • CC.cooks  on  October 10, 2022

    I love the idea of miso maple butter

  • GoldenLeica  on  October 10, 2022

    This is so inspiring! I’d start with the Basic Brioche Dough!

  • maci234  on  October 10, 2022

    the ruffled pie dish from Emile Henry.

  • mswager  on  October 10, 2022

    Laminated challah seems interesting.

  • rchesser  on  October 10, 2022

    The Halva Flan!

  • rchesser  on  October 10, 2022

    I’ve been coveted the Emile Henry bread cloche in red!

  • ravensfan  on  October 10, 2022

    Brioche bread pudding

  • ravensfan  on  October 10, 2022

    Modern Classics Pie Dish

  • mikedavidjeff  on  October 10, 2022

    I would love to win this book.

  • mcrimmins  on  October 10, 2022

    Soft Whole Wheat Bread

  • AlexHH  on  October 10, 2022

    Every single recipe! But I’m excited to try the Rye Tourte de Siegle

  • lean1  on  October 10, 2022

    Has to be Focaccia

  • lean1  on  October 10, 2022

    Cheese baker Provence yellow

  • hillsboroks  on  October 10, 2022

    I would make the Chocolate Pistachio Sables.

  • hillsboroks  on  October 10, 2022

    I would love the Crème Brûlée pans.

  • chrisma232  on  October 10, 2022

    Lamb and fennel sausage rolls as they are a different take on one of our favourite foods.

  • riley  on  October 11, 2022

    Raisin and candied orange peel milk dough

  • riley  on  October 11, 2022

    Large Modern Classics Oval Baker

  • miggsy  on  October 11, 2022

    Lamb and fennel sausage rolls

  • Emmormous  on  October 11, 2022

    Pistachio cloud tarte

  • renharvey  on  October 11, 2022

    Poppy and sweet cheese koláčky

  • renharvey  on  October 11, 2022

    Bread/Potato Pot

  • bookmark77  on  October 11, 2022

    Lamb and fennel sausage rolls

  • krnries  on  October 11, 2022

    The Malted oat loaf sounds fabulous 🙂

  • Plumbobmummy  on  October 11, 2022

    Potato, thyme and Gruyère hand pies

  • sgreiff  on  October 11, 2022

    Raspberry oat slice

  • BookWorm53  on  October 11, 2022

    I would,love to make this my 2023 project and go through the entire book.

  • TashMa  on  October 11, 2022

    Lamb and fennel sausage rolls

  • Sand9  on  October 11, 2022

    Strawberry Cream Rounds x

  • amyjay  on  October 11, 2022

    laminated challah

  • bookmark58  on  October 11, 2022

    Brioche bread pudding

  • Tam66  on  October 11, 2022

    Focaccia – I’ve not managed to make this successfully yet.

  • tinatwo1961  on  October 11, 2022

    Brioche bread pudding

  • kmn4  on  October 11, 2022

    German raisin buns (Shattered sugar rosinenbrötchen)

  • kmn4  on  October 11, 2022

    Delight Oval Dutch Oven

  • Shelley.b  on  October 11, 2022

    Ricotta and sour cherry pie

  • Dendav  on  October 11, 2022

    Brioche bread pudding

  • Shelley.b  on  October 11, 2022

    artisan bread loaf baker

  • Isis1981uk  on  October 11, 2022

    The Soft whole wheat bread

  • agreaves19  on  October 11, 2022

    Potato pot

  • paulbing  on  October 11, 2022

    Brioche bread pudding

  • paulbing  on  October 11, 2022

    Potato Pot

  • Delfina69  on  October 11, 2022

    Tahini tarte au chocolat

  • EmilyR  on  October 11, 2022

    Pistachio cloud tarte

  • EmilyR  on  October 11, 2022

    epi bread wheat stalk baker

  • ejsmith  on  October 11, 2022

    Monika Walecka’s ratatouille béchamel toasts sounds interesting

  • dataentrytard  on  October 11, 2022

    I would like to try preparing fine sourdough bagels.

  • banba1  on  October 11, 2022

    I’ve never tried making Bialys before and would love to!

  • banba1  on  October 11, 2022

    I’d get the Ultime Rectangular Baking Dish

  • emi10383  on  October 12, 2022

    Brioche bread pudding

  • prettypistol  on  October 12, 2022

    Ricotta and sour cherry pie

  • Susan.D  on  October 12, 2022

    Cardamom Milk Bread

  • Lyla  on  October 12, 2022

    Fougasse

  • ltsuk  on  October 12, 2022

    Whipped kefir butter or semla

  • voodoooffood  on  October 12, 2022

    Diogo Amorim’s Portuguese corn torte

  • sayeater  on  October 12, 2022

    Well, I didn’t have to look too far. Roasted garlic and lemony labne bialys??!! YES please!!

  • sayeater  on  October 12, 2022

    I’ve always wanted to test drive an Emile Henry baguette baker.

  • GreenhouseCheryl  on  October 12, 2022

    Fine sourdough bagels

  • GreenhouseCheryl  on  October 12, 2022

    Artisan Bread Loaf Baker , Burgundy or the Italian Bread Loaf / Pullman Baker , Burgundy…I love baking my own bread!

  • RoseMGenuine  on  October 12, 2022

    I want to hear more about this Baklava Danish…

  • RoseMGenuine  on  October 13, 2022

    I need a pizza stone for the grill

  • wildchild  on  October 13, 2022

    Roberta Pezzella’s wild fennel bread

  • ElizabethMakesFood  on  October 13, 2022

    You had me at challah croissants!

  • kimfiona  on  October 13, 2022

    This looks like a wonderful book, I would love to try the sourdough recipe and bake it in the Emile Henry pot.

  • JamieLiz  on  October 13, 2022

    I’d like to bake my way all the way through this book starting with Twice-baked almond pain perdu.

  • youngsvnnhrs  on  October 13, 2022

    Fine sourdough bagels

  • youngsvnnhrs  on  October 13, 2022

    Storage Bowl , Blue Flame

  • KarenGlad  on  October 14, 2022

    challah croissants

  • amylou61  on  October 14, 2022

    I’d like to try the recipe for Challah 😛

  • amylou61  on  October 14, 2022

    I’d love to have the Italian Bread Loaf / Pullman Baker!

  • anklecemetery  on  October 14, 2022

    Those seeded plum buns sound interesting, and I’d love to make semla!

    (Now I’m very invested in that Emile Henry chicken roaster 👀)

  • Kayevee  on  October 14, 2022

    I will be trying out the yummy sounding Kolacky recipe!

  • antpantsii  on  October 14, 2022

    Ricotta and sour cherry pie

  • Emmydee  on  October 14, 2022

    Fine Sourdough Bagels would be a wonderful start to the day.

  • hrk  on  October 14, 2022

    Xavier Netry’s caramelized coffee bread (Pain café caramélisé)

  • hrk  on  October 14, 2022

    The mini baguette baker

  • Silvia.gil  on  October 14, 2022

    The halva flannn

  • karenhkerr  on  October 14, 2022

    That bread cloche sounds amazing!

  • karenhkerr  on  October 14, 2022

    Everything in this book sounds amazing!!!

  • foodie16  on  October 14, 2022

    Wild mushroom and parsley slab tarte

  • foodie16  on  October 14, 2022

    The cork and ceramic storage bowl is gorgeous, and such a great idea!

  • mduncan  on  October 14, 2022

    The caramelized cabbage braid. Unrelated to the cabbage braid, I’d love to own Emile Henry’s 2.1Q tagine in ocean.

  • aesop57  on  October 15, 2022

    Lamb and fennel sausage rolls

  • TBipp  on  October 15, 2022

    Baklava Danishes

  • virjeania  on  October 15, 2022

    Soft whole wheat bread

  • virjeania  on  October 15, 2022

    Deep Storage Bowl

  • Antonias.Kitchen  on  October 15, 2022

    The Baltic Rye is calling to me!

  • akliday  on  October 15, 2022

    Honey and fig tropezienne

  • reader1trees  on  October 15, 2022

    Lemon Meringue Danish

  • reader1trees  on  October 15, 2022

    Rectangular Tart Dish

  • AnnaZed  on  October 15, 2022

    I must make some Black seed potato bread, now that I’ve heard of such a thing I feel that I need to make it. Sounds divine.

  • AnnaZed  on  October 15, 2022

    I want an Emile Henry Baguette Baker, Mini-Baguette in Burgundy! (since you asked)

  • JenLuna  on  October 15, 2022

    Sourdough bagels

  • floridagld  on  October 16, 2022

    Yum. Breads.
    Baltic Rye first please.

  • floridagld  on  October 16, 2022

    Pizza peel and eh fish baker

  • Blue___Nile  on  October 16, 2022

    Honey and fig tropézienne

  • Mikeslie  on  October 16, 2022

    Raspberry oat slice

  • galeforcewind  on  October 16, 2022

    The Baltic Rye sounds up my alley, maybe with some of the Fig and Olive oil butter. Sounds delish

  • Gup  on  October 16, 2022

    Would love to try the halva flan first!

  • dzm  on  October 17, 2022

    Potato pot

  • dzm  on  October 17, 2022

    Ricotta and sour cherry pie

  • kennethjohngilmour  on  October 17, 2022

    would like to try the poppy and sweet cheese koláčky found on page 139 first

  • kennethjohngilmour  on  October 17, 2022

    as far as cookware, would love a tangine, since I currently don’t own one

  • debbiehb  on  October 17, 2022

    Lemon meringue Danishes

  • debbiehb  on  October 17, 2022

    I’d like to try the Focaccia Bread Baker

  • maria411  on  October 17, 2022

    Pistachio cloud tarte

  • sarahteertzah  on  October 17, 2022

    Hazelnut chocolatines

  • sarahteertzah  on  October 17, 2022

    Bread loaf baker

  • ewalsh40  on  October 17, 2022

    Black seed potato bread

  • ewalsh40  on  October 17, 2022

    Ciabatta Bread Baker

  • cinefemme  on  October 18, 2022

    I’m excited to try the Black Seed Potato Bread. I have rosemary potato bread recipe I rely on but I’d love to add to my repertoire.

  • TammyDee  on  October 18, 2022

    I think the black seed potato bread sounds interesting. I’d bake that first.

  • TammyDee  on  October 18, 2022

    Emile Henry’s deep dish pizza pan is something I’d really like to have.

  • jodie1131  on  October 20, 2022

    The Halva Flan

  • JEWGAL777  on  October 21, 2022

    Malted Oat Loaf

  • Micklin  on  October 21, 2022

    Black seed potato bread! potatoes and nigella seeds!! I’m in!

  • chasse1  on  October 21, 2022

    I would start with sourdough started and malted oat bread. I am trying to improve my breadmaking abilities

  • dusksunset  on  October 22, 2022

    Wild mushroom and parsley slab tarte

  • dusksunset  on  October 22, 2022

    ruffled pie dish

  • demomcook  on  October 22, 2022

    Espresso espresso biscuits!

  • demomcook  on  October 22, 2022

    I’d love the baguette baker.

  • skichick  on  October 22, 2022

    Poppy and sweet cheese kolacky

  • ceejayen  on  October 23, 2022

    Fine sourdough bagels

  • lucymajor94  on  October 23, 2022

    Lamb and fennel sausage rolls

  • HomespunHouse  on  October 23, 2022

    Neopolitan-style pizza

  • HomespunHouse  on  October 23, 2022

    modern bread cloche

  • hettar7  on  October 25, 2022

    wild fennel bread. i love fennel

  • lemerson45  on  October 27, 2022

    lamb sausage rolls!

  • TBipp  on  October 27, 2022

    Raspberry oat slice. The Emile deep flan dish

  • Amypie  on  October 27, 2022

    Kannelbullar

  • lambchop1  on  October 27, 2022

    Ricotta sour cherry pie

  • bpicillo  on  October 27, 2022

    Roasted apricot turnovers

  • Maryd8822  on  October 27, 2022

    Wild mushroom and parsley slab tarte

  • Lafauvette  on  October 27, 2022

    Soft whole wheat bread

  • Lafauvette  on  October 27, 2022

    proofing basket

  • Torontocook  on  October 27, 2022

    Quite looking forward to this book! I would try the savory bakes first.

  • SKidd  on  October 27, 2022

    Ooh the Buckwheat, cranberry, and white chocolate sablés sound fun for the holidays, the entire index looks amazing!

  • SKidd  on  October 27, 2022

    And the bread box looks super handy

  • Mannl  on  October 27, 2022

    I would love to try Baltic Rye!

  • Sawalkerflinders  on  October 27, 2022

    Ricotta and sour cherry pie

  • Pamyoungvb  on  October 27, 2022

    Asparagus manchego twists

  • Pamyoungvb  on  October 27, 2022

    Artisan bread loaf baker

  • Carolyn99  on  October 27, 2022

    Roberta Pezzella’s wild fennel bread (Pan di ponza)

  • Carolyn99  on  October 27, 2022

    Wild mushroom and parsley slab tarte

  • upstatemissy  on  October 27, 2022

    I would try the kasha loaf recipe first.

  • upstatemissy  on  October 27, 2022

    I would love to have the bread loaf baker.

  • HeatherLynn  on  October 28, 2022

    Focaccia sounds amazing!

  • HeatherLynn  on  October 28, 2022

    Focaccia Bread Baker would be perfect for the focaccia recipe!

  • lemerson45  on  October 28, 2022

    I’d love to get the tagine or soup pot

  • calguire  on  October 28, 2022

    Halva flan

  • calguire  on  October 28, 2022

    Ruffled pie dish

  • Dannausc  on  October 28, 2022

    Baltic rye

  • Dannausc  on  October 28, 2022

    Loaf dish

  • Dannausc  on  October 28, 2022

    Loaf pan

  • laurentipton  on  October 29, 2022

    Strawberry cream rounds

  • silversand  on  October 29, 2022

    Marzipan poppy snails

  • leilx  on  October 29, 2022

    I want a bread cloche!

  • maggz19671  on  October 29, 2022

    Ruffled pie dish

  • cilantrolime  on  October 29, 2022

    The flan looks sooo good!

  • leilx  on  October 30, 2022

    Boureka croissants sound really interesting as do many of the sweet things

  • maggz19671  on  October 30, 2022

    Love to try Italian fioca bread of emiles

  • clairew137  on  October 30, 2022

    Soft Salzburg bretzeln

  • DLC  on  October 30, 2022

    Baltic Rye! I’ve struggled to find the perfect at-home recipe, so this might be it!

  • DLC  on  October 30, 2022

    I enjoy all of my Emile Henri pieces and would love to try to bread cloche.

  • janv  on  October 30, 2022

    the Ricotta and sour cherry pie

  • marnone  on  October 30, 2022

    Halva flan- I’m on it!

  • lauriesk  on  October 30, 2022

    Focaccia

  • lauriesk  on  October 30, 2022

    I would like the Emile Henry Tagine

  • caliwoo  on  October 31, 2022

    Croissants 🥐

  • LaurenE  on  October 31, 2022

    laminated challah

  • LaurenE  on  October 31, 2022

    Large Modern Classics Oval Baker

  • nvernon  on  October 31, 2022

    Roberta Pezzella’s wild fennel bread (Pan di ponza)

  • nvernon  on  October 31, 2022

    Modern Bread Cloche

  • ChicagoJen  on  November 1, 2022

    bialys

  • ChicagoJen  on  November 1, 2022

    I would love a bread cloche in charcoal.

  • SPea  on  November 1, 2022

    Wild mushroom and parsley slab tarte

  • CurtisL  on  November 1, 2022

    Lemon meringue danishes

  • liasim  on  November 2, 2022

    Caramelized coffee bread

  • liasim  on  November 2, 2022

    Tangine

  • robyn297  on  November 3, 2022

    Rye speculoos

  • Ordinaryblogger  on  November 4, 2022

    Ricotta and sour cherry pie

  • avonleajules  on  November 4, 2022

    laminated challah

  • schesshire  on  November 4, 2022

    I’d probably make the bagels- I make my own sourdough bread, but have not made bagels yet and we can’t get good ones here. Looks like a great book!

  • tamtamgold  on  November 5, 2022

    Fougasse

  • kmwyman  on  November 5, 2022

    Espresso espresso biscuits

  • Ren23  on  November 5, 2022

    caramelized coffee bread

  • Ren23  on  November 5, 2022

    Any and all bread bakers or cloches.

  • Bake4one  on  November 5, 2022

    Toasted sesame and date challah

  • Emwitting  on  November 6, 2022

    Fougasse

  • michelle666  on  November 6, 2022

    Brioche bread pudding

  • Cjennings  on  November 6, 2022

    Wild fennel bread

  • elysedc  on  November 6, 2022

    Spiced plum koláčky!!!

  • elysedc  on  November 6, 2022

    and I need an emile henry round dutch oven!

  • oreganoca  on  November 7, 2022

    Lamb and fennel sausage rolls

  • oreganoca  on  November 7, 2022

    Modern classics ramekin in spring

  • mph993  on  November 8, 2022

    I would like to give the roasted garlic and lemony labne bialys a try!

  • tmcginty  on  November 8, 2022

    Twice baked almond pan perdu

  • pepperfool  on  November 8, 2022

    Wild mushroom and parsley slab tarte

  • cellenly  on  November 8, 2022

    asparagus manchego twists

  • cellenly  on  November 8, 2022

    bread cloche

  • JenjiD  on  November 8, 2022

    Roasted garlic and lemony labne bialys

  • Leonard5854  on  November 8, 2022

    Ultimate Oval Oven Dish

  • Leonard5854  on  November 8, 2022

    Polish blueberry buns

  • topdawg11  on  November 11, 2022

    Potato, thyme, and Gruyère hand pies

  • topdawg11  on  November 11, 2022

    I would like to have a tagine.

  • LeahT50  on  November 12, 2022

    Halva Flan looks amazing.

  • CatsintheKitchen  on  November 13, 2022

    Cardamom milk dough

  • CatsintheKitchen  on  November 13, 2022

    The bread pot looks fun!

  • Katm83  on  November 15, 2022

    Bretzelen

  • Lora724  on  November 15, 2022

    Brioche bread pudding

  • Lora724  on  November 15, 2022

    I hear there is a Emile Henry vinegar crock but I don’t see it available in the US.

  • bill_the_cat  on  November 16, 2022

    Neapolitan-style pizza

  • bill_the_cat  on  November 16, 2022

    the emile henry ciabatta baker looks wonderful

  • Pizzacat13  on  November 17, 2022

    The Salted Caramel Mousse Taste is speaking to me!

  • Pizzacat13  on  November 17, 2022

    The Bread Proofing Basket would be useful.

  • Kellyr78  on  November 18, 2022

    I would make the Malted oat loaf

  • trudys_person  on  November 19, 2022

    Poppy and sweet cheese koláčky – I love this kind of not-too-sweet European cookie!

  • lilmiztam22  on  November 20, 2022

    Fine sourdough bagels

  • RSW  on  November 20, 2022

    Seeded plum buns

  • RSW  on  November 20, 2022

    ciabatta baker

  • Rachaels21  on  November 21, 2022

    Ruffled pie dish

  • Lilli_  on  November 22, 2022

    Black seed potato bread

  • Lonion  on  November 22, 2022

    Brioche bread pudding

  • InAHealthyKitchen  on  November 23, 2022

    The Kasha Loaf sounds tasty to try first. So I would need to own the Emile Henry bread cloche to make it in!

  • edyenicole  on  November 23, 2022

    the pistachio cloud tarte!

  • edyenicole  on  November 23, 2022

    The tarte bakeware looks nice!

  • nancytownsend  on  November 24, 2022

    How to build a sourdough starter

  • Skorpyoh  on  November 26, 2022

    Would so love to win this!

  • RickPearson54  on  November 27, 2022

    kannelbular

  • RickPearson54  on  November 27, 2022

    potato pot

  • teamkies  on  November 29, 2022

    Bialy

  • teamkies  on  November 29, 2022

    Oval covered dish/fish steamer

  • NaomiH  on  November 29, 2022

    Fine sourdough bagels

  • NaomiH  on  November 29, 2022

    Oval Dutch Oven

  • KarenDel  on  November 30, 2022

    I would make Neapolitan-style pizza

  • KarenDel  on  November 30, 2022

    I’d like the Delight Tart Tatin Set

  • Naomib80  on  December 1, 2022

    Xavier Netry’s caramelized coffee bread (Pain café caramélisé) sounds delicious!

  • Badgerlord  on  December 1, 2022

    Black seed potato bread

  • lindaeatsherbooks  on  December 2, 2022

    I would like to make the Neapolitan-style pizza.

  • lindaeatsherbooks  on  December 2, 2022

    I would like the Tagine , 2.1 Quart.

  • chantiecebates  on  December 2, 2022

    Potato pot!!

  • Jennifer7  on  December 2, 2022

    Ruffled pie

  • gudspud  on  December 2, 2022

    love the taste of rye so Rye speculoos

  • nocona  on  December 2, 2022

    Lamb and fennel sausage rolls

  • cljones  on  December 2, 2022

    Malted oat loaf sounds good.

  • coryphaeus  on  December 2, 2022

    Honey and fig tropézienne

  • Su2cool  on  December 2, 2022

    That Halva Flan looks very inviting. I’d try that.

  • Amybeth71  on  December 2, 2022

    French apple turnovers

  • sheridarby  on  December 3, 2022

    Kannelbular

  • ickle0ne  on  December 3, 2022

    Black seed potato bread

  • Lesevans6  on  December 4, 2022

    Potato Pot

  • GrooveHeart  on  December 4, 2022

    Black Seed Potato Bread

  • jrhymer  on  December 4, 2022

    Lamb and Fennel Sausage Rolls sound fabulous and I’d make them first

  • ThisIsMeUK  on  December 4, 2022

    Wild mushroom and parsley slab tarte

  • AtOurTable  on  December 4, 2022

    Oh my, the Seed Plum Buns look wonderful— texture and a hint of sweetness in a sourdough

  • stepspior  on  December 4, 2022

    Poppy and sweet cheese koláčky

  • joke7  on  December 4, 2022

    Tahini tarte au chocolat

  • joke7  on  December 4, 2022

    Tahini Tart with Chocolate

  • e4b4  on  December 4, 2022

    Seeded plum buns sound lovely!

  • zeeenie  on  December 5, 2022

    Soft whole wheat bread

  • paulo_b  on  December 5, 2022

    Roasted garlic and lemony labne bialys

  • mumliz  on  December 5, 2022

    Neapolitan-style pizza

  • DimensionAEB  on  December 5, 2022

    Large Modern Classics Oval Baker

  • DimensionAEB  on  December 5, 2022

    Raisin and candied orange peel milk dough

  • ClaireHamilton  on  December 5, 2022

    Raisin and candied orange peel milk dough

  • ClaireHamilton  on  December 5, 2022

    Italian Bread Loaf / Pullman Baker

  • PatBarrett  on  December 5, 2022

    Wild mushroom and parsley slab tarte

  • PatBarrett  on  December 5, 2022

    Emile Henry bread cloche

  • SamanthaV  on  December 6, 2022

    German raisin buns (Shattered sugar rosinenbrötchen)

  • SamanthaV  on  December 6, 2022

    Artisian Bread Loaf Baker

  • babiafi  on  December 8, 2022

    brioche bread pudding

  • lsmedley  on  December 8, 2022

    Lamb and fennel sausage rolls 😀

  • lsmedley  on  December 8, 2022

    I want the tarte tatin set!

  • Ishtar  on  December 9, 2022

    Seeded plum buns

  • bluetigerlily  on  December 9, 2022

    I would love to try the focaccia!

  • orchidlady01  on  December 10, 2022

    Tart berry frangipane tart

  • orchidlady01  on  December 10, 2022

    Tagine, 2.1 Quart, Burgundy

  • Siegal  on  December 10, 2022

    Halvah flan

  • Siegal  on  December 10, 2022

    The bread cliche!!

  • lioraj  on  December 11, 2022

    Can’t wait to make bagels!

  • Emmamaryd  on  December 11, 2022

    The raspberry Berliners

  • comperoo  on  December 11, 2022

    Brioche bread pudding

  • misty33  on  December 11, 2022

    Spiced plum koláčky

  • jberry  on  December 13, 2022

    Fig & Olive Oil Butter sounds so lush.

  • daniellespinato1  on  December 15, 2022

    The carmelized coffee bread sounds amazing!

  • daniellespinato1  on  December 15, 2022

    The One Pot soup pot is so lovely!

  • redcurrant  on  December 15, 2022

    Fine sourdough bagels

  • redcurrant  on  December 15, 2022

    I could use a set of ramekins

  • elsid22  on  December 15, 2022

    Pistachio cloud tarte

  • LEKcookbooks  on  December 15, 2022

    Gooey chocolate rugelach! I’m more familiar with a cream cheese-based rugelach, but this might inspire giving the yeast version a try?

  • LEKcookbooks  on  December 15, 2022

    I would love a 9X9 square baker from Emile Henry

  • acecil  on  December 19, 2022

    halva flan

  • acecil  on  December 19, 2022

    delight tarte tatin

  • Poppyjoey  on  December 20, 2022

    Brioche Bread Pudding

  • plumley4  on  December 27, 2022

    Either the Broa de milho or the Pistachio cloud tarte!

  • MarciK  on  December 27, 2022

    Spiced plum koláčky

  • MarciK  on  December 27, 2022

    Tarte Tatin Set

  • Charlieemma  on  December 29, 2022

    Brioche bread pudding

  • fbrunetti  on  December 29, 2022

    Soft Salzburg bretzeln

  • fbrunetti  on  December 29, 2022

    Tagine

  • t.t  on  December 30, 2022

    Soft Salzburg bretzeln

  • t.t  on  December 30, 2022

    I’d love to try the bread cloche

  • roseryan1972  on  December 30, 2022

    Soft whole wheat bread

  • Kaiminani  on  December 30, 2022

    Ooooh, I make challah all the time so making it laminated sounds very intriguing

  • Kaiminani  on  December 30, 2022

    I would love to have a tagine

  • bcbrown3200  on  December 31, 2022

    Cardamom milk dough

  • Laura1  on  January 1, 2023

    Soft Whole Wheat Bread

  • hubbalance  on  January 1, 2023

    bialys

  • hubbalance  on  January 1, 2023

    I would love the bread loaf baker

  • ren03  on  January 3, 2023

    Bialys or the baltic rye!

  • skvalentine  on  January 5, 2023

    Oh my. So much to choose from! I’d like to try the Semla.

  • skvalentine  on  January 5, 2023

    I’d love to own one of their gorgeous loaf pans!

  • roseryan1972  on  January 6, 2023

    Challah

  • betsyradelow  on  January 6, 2023

    Delight Tart Tatin pan

  • betsyradelow  on  January 6, 2023

    Halva flan

  • markt6601  on  January 9, 2023

    Black seed potato bread

  • Lora724  on  January 9, 2023

    I’d like to try making Focaccia.

  • Lora724  on  January 9, 2023

    I would like to try the Emile Henry Cheese Box.

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