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The Golden Layers: The Art of the Apple Danish
The Danish is perhaps the most misunderstood pastry in the American lexicon. Too often, it is associated with soggy, plastic wrapped squares found in gas stations or vending machines. At Roggenart, we are on a mission to reclaim the Danish. We want to reintroduce you...
Old World Meets New: The Boston Cream Danish
Old World Meets New: The Boston Cream Danish While we hold traditional recipes close to our hearts at Roggenart, we also love to explore how European techniques can elevate familiar flavors. The Boston Cream Danish is the perfect example of this philosophy. But make...
The Soul of the Bakery: Exploring the Art of Almond Frangipane
At Roggenart, we believe that to truly appreciate a pastry, you have to understand its heartbeat. If the croissant is the body and the glaze is the skin, then the frangipane is undoubtedly the soul. For many of our guests, the term frangipane might sound like a floral...
Gold in the Dough: Why Butter Quality is the Soul of a Croissant
It’s Not Just Fat—It’s Flavor In the world of baking, butter is the "gold standard," but not all butter is created equal. Most American-style butters contain about 80% butterfat, with the rest being water and milk solids. At Roggenart, we find this unacceptable. We...
A Legacy in Layers: The History of French Pastries
From Royal Courts to Roggenart French pastry is more than food; it is a timeline of European history. While many believe the croissant has always been French, its roots actually trace back to 1683 in Vienna, Austria. The Kipferl—a crescent-shaped bread—was created to...
The Art of Laminated Dough: Engineering the Perfect Crunch
The Architecture of a Masterpiece To the uninitiated, a croissant is simply a pastry. But to us at Roggenart, it is a feat of culinary engineering. The secret lies in a process known as "lamination." This isn't just folding dough; it is the meticulous creation of...
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