Citrus, hazelnut and almond flavors all in one amazing pastry! I didn’t even know what this what when I bought it (they didn’t have the labels up yet that morning), but it sure tasted great. I later learned that it’s called a “bostock” on a return visit. Upon researching this delicious treat, I found out that it’s traditionally made from a day-old brioche that’s soaked in an almond and orange simple syrup and topped with almond cream and sliced almonds. After it’s baked, the edges become crisp and get an amazing caramelly flavor. The center stays moist and buttery and the almondy top gets beautifully toasted. The version at Four Barrel has hazelnuts instead of sliced almonds and they sprinkle it with a little powdered sugar. NOMS!
Four Barrel Coffee, San Francisco
The beautiful, moist interior.
Pastries always taste better with coffee!