Discovering Bostock: The French Pastry You Need to Try

It’s easy to fall in love with the world of pastries, where every bite can transport you to a different corner of the world. Tucked away amongst the most popular pastries is a hidden gem: the Bostock. With its mouthwatering combination of flavors and textures, this classic French pastry is truly a delight you need to experience.

At Kirshenbaum Baking Co., we’ve always had a penchant for showcasing the understated stars of the baking world, and Bostock is one such treasure. Known for its irresistible combination of crispy crust, sweet syrup, and a layer of fragrant frangipane nestled on a brioche base, Bostock is a treat that deserves your attention. Join us on this culinary journey as we explore all about Bostock, its origins, how it’s made, and why it should be the next pastry on your must-try list.

The Origins of Bostock

Much like many age-old recipes, the precise origins of Bostock are a little hazy. The recipe appears to have roots in Normandy, a region in northern France known for its rich culinary tradition. But despite its humble and remote beginnings, this pastry has managed to carve a unique place in French baking culture.

Bostock, also known as “brioche aux amandes” or almond brioche, might not have the widespread recognition of a croissant or baguette, but it’s every bit as French. It is believed that Bostock emerged as a delicious solution to use up day-old brioche. Instead of letting a good loaf go to waste, it was transformed into a delicacy filled with almond cream and topped with almond flakes and powdered sugar.

In France, Bostock is a beloved breakfast staple, often enjoyed with a cup of coffee or tea. Its popularity, though, isn’t confined to its home country. Over the years, Bostock has started to gain recognition worldwide as more and more people discover this delightful pastry and fall in love with its rich, almond-infused flavor.

What is a Bostock Pastry?

A Bostock pastry, at its core, is a celebration of the classic pairing of almonds and bread. Starting with a thick slice of brioche, the day-old bread is first soaked in a fragrant orange-flavored syrup. This not only gives the brioche a moisture boost but also infuses it with a subtle citrusy hint, adding a refreshing contrast to its richness.

Once the syrup is absorbed, the slice is generously slathered with almond cream, also known as frangipane. This creamy filling is a mixture of ground almonds, sugar, butter, and eggs, and sometimes flavored with rum or almond extract. It is this layer that gives Bostock its trademark almond flavor.

The final touch is a hearty sprinkle of sliced almonds on top, adding a delightful crunch to the soft, tender brioche and creamy frangipane. After a quick stint in the oven, the Bostock emerges golden and crisp on the outside, soft and tender on the inside, and irresistibly fragrant.

In short, a Bostock pastry is an adventure in textures and flavors – crunchy, soft, sweet, and slightly tart, all at once. It’s a pastry experience like no other, one that is sure to leave you longing for more.

The Art of Making Bostock

Creating a Bostock pastry is an exercise of patience and precision, and while the process is fairly simple, each step is crucial in building those layers of flavor and texture that make Bostock so unique.

The journey begins with a thick slice of day-old brioche. Why day-old, you might ask? Well, slightly stale brioche is better at soaking up the orange-flavored syrup without becoming too soggy. The syrup is gently brushed or drizzled onto the brioche, allowing it to soak into the bread and infuse it with a fresh citrus hint.

The next step is the frangipane, that deliciously creamy almond filling that forms the heart of a Bostock pastry. The frangipane is spread generously over the syrup-soaked brioche, completely covering it. It’s this layer that, when baked, gives the Bostock its rich, sweet, almond flavor.

Finally, the pastry is topped with a layer of sliced almonds for that essential crunch and dusted with a bit of powdered sugar for an extra touch of sweetness. Then it’s off to the oven, where the Bostock transforms into a golden, fragrant delight with a crisp crust and soft, flavorful center.

Creating a Bostock may not be a speedy process, but it’s one that results in a delightful treat that’s absolutely worth the time and effort. It’s an example of the magic that can happen when simple, quality ingredients come together with careful preparation.

Why You Should Try Bostock

You may be thinking, “With so many pastries out there, why should I try Bostock?” Well, there are quite a few reasons why this under-the-radar French treat is worth a taste.

First, Bostock offers a unique flavor profile. Its mix of rich almond cream, sweet brioche, and a subtle hint of citrus creates a symphony of tastes that’s not found in your average bakery item. It’s a balance of sweetness and nuttiness, with a touch of tartness that makes each bite exciting.

Second, the texture of Bostock is an adventure on its own. The crispness of the toasted almonds and crust contrasts wonderfully with the soft, syrup-soaked brioche and the smooth almond cream. Every bite delivers a satisfying crunch followed by a soft and creamy finish.

Third, if you’re a fan of almond-flavored desserts, Bostock is a must-try. From the almond cream filling to the sliced almonds on top, this pastry is a celebration of all things almond.

Finally, trying Bostock is an opportunity to discover a lesser-known part of French culinary tradition. It’s a chance to venture beyond the familiar croissant and baguette and explore a different side of French baking.

So, for its unique taste, wonderful texture, celebration of almonds, and for the sheer joy of discovery, we believe Bostock is a pastry that you absolutely must try!

Taste the Difference with KBC’s Bostock

At Kirshenbaum Baking Co., we’re proud to offer our very own take on the Bostock pastry. Crafted with love and precision, our Bostock pastries embrace the traditional methods that make this French delight so special while adding our unique spin.

Our current Bostock stays true to the classic with its thick slice of house brioche, but we swapped out our almond frangipane for pistachio and layered it with dried sour cherries to bring out the brightness of a sweet and tart combination.  The result is a unique blend of flavors and textures that takes the traditional Bostock to new heights.

We invite you to taste the difference with KBC’s Bostock. Visit our bakery to enjoy these treats fresh from the oven, or place an order online for pickup. Either way, we’re sure you’ll fall in love with Bostock, just as we have!