They say good things come in threes, but we're overachievers! We just had to give you a whole list,
so check out all these ideas for gift inspiration. Our Gift Gurus are constantly scouting out products,
and there's nothing they like more than sharing their new finds with you. Enjoy the show and share your favorites on Pinterest or Facebook! --
Master pastry chef Jean-Yves Charon prepares our croissants in the traditional French style, using butter and ultrathin layers of yeast dough and laboriously folding and cutting the pastry by hand.Hand made with a delicate flaky texture, buttery taste and irresistible aroma.Easy to prepare: allow to rise overnight, then bake.Shipped frozen.15 croissants (2 lb. 13 oz. total).A Williams-Sonoma
Experience the enticing aroma and irresistible flavor of fresh-baked sticky buns. Made by pastry chef Jean-Yves Charon, ours are prepared with a buttery croissant dough and a generous layer of caramelized pecans. The buns are shipped to you frozen; simply thaw and let rise, then bake for about 30 minutes and serve warm from the oven. 2 lbs., 11 oz. Set of twelve. A Williams-Sonoma exclusive.
These petite pastries from acclaimed pastry chef Jean-Yves Charon fill your kitchen with the aroma of apples and cinnamon. The flaky golden delights - known in France as chaussons aux pommes - are handcrafted in the classic French style. Their delicately spiced filling of California Gravenstein apples nestles in a buttery puff-pastry crust. The turnovers arrive frozen, ready to be baked...
Christine Falatico Frey's Italian-American grandmother passed down the recipe for these buttery cookies. The secret to their beguiling flavor and texture lies in the quality and freshness of the ingredients Frey uses and the care she takes in preparing them from scratch. Hand mixed and hand rolled, each cookie has one-of-a-kind character with a delicate, flaky golden-brown exterior and a soft
To pastry chef Jean-Yves Charon, a set of 8 kouign amann tastes like home. From his native Brittany, this classic Breton ;butter cake; relies on layers of handmade puff pastry dough to create a decadent treat with a sweet, buttery center and crisp caramelized-sugar coating. Hand made with the finest natural ingredients, the frozen pastries are simple to prepare-just let them rise overnight...
In 19th-century Paris, pastry shops based their reputations on the financier, a small cake named after the local financial workers who enjoyed them. The Bread Project's version utilizes the same old-fashioned method of stirring sugar with lightly beaten egg whites and browned butter, but then replace freshly ground toasted hazelnut meal for the classic almond meal typical of Parisian florentines.
The bakers at The Bread Project, a Bay Area nonprofit, prepare these mini blueberry muffins from scratch using a recipe that calls for Strauss organic sour cream for richness and tang, heaps of fresh blueberries and a sweet, crunchy almond-streusel topping. To achieve the muffins' dense yet tender texture, the bakers introduce a minimum of air into the batter, which is hand folded and poured into
Mornings in Paris find early risers at neighborhood patisseries, where specialties include freshly baked delights like these mouthwatering buns. They're handcrafted for us by French pastry chef Jean-Yves Charon, who combines a light, flaky croissant dough with a buttery brown-sugar filling spiced with cinnamon and orange zest. Just let the buns rise overnight, then bake them fresh in the...
Our chocolate croissants are hand made in the traditional French style, using the award-winning puff pastry of master pastry chef Jean-Yves Charon and a filling of the finest Belgian Callebaut chocolate. Simply let the croissants rise overnight, then bake. The croissants emerge from the oven with flaky, golden-brown exteriors, buttery interiors and an irresistible aroma-a sweet and easy way to