There are a few classics a serious baker must absolutely master. For the serious Francophile baker — or the baker with a literary interest — the list of classics most certainly includes a madeleine.

Every year around this time, my mind invariably fills with thoughts of France. In my former life as a cruise director, Tony and I spent several spring seasons sailing around the western coast of ...

Makes 12 madeleines. Resting time: 2 to 3 hours. Baking time: 9 to 10 minutes. Recipe by Fabrice le Bourdat, baker-pastry chef of the bakery Blé sucré, is from “Let’s Eat France!” by François-Régis ...

Nothing compares to nostalgia in the form of a sweet treat. For French pastry chef Dominique Ansel (who is credited with inventing the famed Cronut which Dominique Ansel Bakery has trademarked), ...