A Beautiful Bostock

28 June 2010 · 16 comments

A bostock pastry from Pierre Hermé in Paris.

Just after I had posted the article below on Pierre Hermé’s pain au chocolate, I discovered I had a separate photo of his bostock from the same visit. Since I have never had or seen bostock in Chicago (or anywhere in the United States for that matter), I wanted to share this picture to give you a better idea of what this pastry is like. A small sign in French in the shop describes it as “brioche au sirop d’amandes et fleurs d’oranger, crème d’oranger, amandes effilées.” Originally a recipe the French devised to use up day-old brioche, bostock begins with baked brioche that is dipped in almond and orange flower syrup, then traditionally topped with an almond cream (but this being Pierre Hermé, it’s an orange cream) and sliced almonds. The bostock is then baked a second time and finished with a dusting of powdered sugar. Along with a café crème, the bostock—combining sweet, almond, and orange flavors with buttery, soft, and crunchy textures—is definitely worth a departure from the usual croissant or baguette for breakfast in Paris, or wherever you come across one.

Pierre Hermé
72 rue Bonaparte (6th arrondisement)
And other locations throughout Paris

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{ 16 comments… read them below or add one }

Adrienne Cullinan August 12, 2010 at 9:59 am

Hello – I’m writing to you from Santa Fe, New Mexico. My sister and I had our first “bostocks” at Fauchon in Paris lst month…. delicious. Do you know where I can find a recipe to try to produce them at home? thanks.

Lydia August 12, 2010 at 10:42 am

Hello Adrienne, bostocks are a delicious pastry! I’ll have to try the one at Fauchon on a future Paris visit. I haven’t made them myself, but there is a recipe in Dorie Greenspan’s impressive “Baking, From My Home to Yours” book (p. 50). Dorie is an accomplished baker and cook. You may want to check out her blog at http://www.doriegreenspan.com, where you can also buy her book.

Jeri Hurd January 11, 2011 at 10:00 pm

Cyril Hitz also has a great recipe in his artisan pastry cookbook.

Lydia January 12, 2011 at 8:42 am

Thanks, Jeri, for sharing.

RobDP April 2, 2011 at 10:03 am

The bostocks at Le Nôtre (locations throughout Paris) are also fantastic.

Lydia April 8, 2011 at 9:23 am

Just back from Paris and unfortunately missed the chance to try the bostocks at Le Nôtre. To try on my next trip!

Beth September 15, 2011 at 7:05 pm

The bostock at the Ladurée tea salon on rue Bonaparte in Paris is also fantastique!

Lydia September 18, 2011 at 2:35 pm

I know exactly which location you are referring to. I’ll have to add it to my list of bostocks to try! Thanks for sharing.

Margaret DeReus October 5, 2011 at 8:56 am

Hi! Just wanted to share a location for delicious Bostock. The Little Bird Bakery in Fort Collins, Colorado, makes a yummy one. Don’t know how it compares with a Bostock eaten at a sidewalk cafe in Paris but we look forward to getting one whenever we head downtown.

Lydia October 5, 2011 at 9:11 am

Thanks for sharing! I love learning about new places like Little Bird. If I’m ever in Fort Collins, I’ll be sure to check it out!

Alex October 22, 2011 at 11:52 am

There’s actually a little vegan bakery on Diversey in the Lincoln Park area, Fritz Pastry, which makes a tasty donut version of the bostock. I’d say it’s worth the trip, but if you’re coming a long way you should call ahead and reserve some donuts, because they can sell out pretty fast. They’ve also got some phenomenal pistachio macarons!

Lydia October 23, 2011 at 12:03 pm

Thanks, Alex! I have been to Fritz Pastry and like it. I haven’t tried what you described, but now have a reason to visit again. And Fritz is not that far from me. I should check it out soon. Thanks for sharing.

Gustavo April 7, 2012 at 11:00 pm

If you visit beautiful city of San Francisco, you must try the delicious Bostock from b.pattiserie. I tried it for the first time about a month ago, and believe me it’s out of this world. It won’t hurt if you also try from the same pattiserie their Parisian Macarons, the almond pie, and the big star: kouign amann.

Lydia April 9, 2012 at 12:42 pm

Thanks, Gustavo, I love learning about new patisseries in other cities. Agree–kouign amann is a phenomenal pastry.

Barbara December 20, 2012 at 12:08 pm

I first had bostock maybe 20 years ago in Paris. My first was at a little shop in Monmartre, and it is still my favorite – really saturated in almond/orange goodness. Little t Bakery in Portland, OR has them occassionally and I just had one this morning.

Lydia December 20, 2012 at 6:13 pm

It is a wonderful pastry…and the more bakeries that make them, the better. Thanks for sharing.

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