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Home Cooking

Replicating the Bostock from Patachou? (moved from Ontario board)

roseye | Dec 20, 201006:41 AM

Has anyone ever tried to replicate the Bostock from Patachou? I love it because it is beautifully crispy around the circular edges (ie must be made in individual circular tins/rings), light and fluffy, and not covered with almond slivers (ie like many a Bostock). Anyone ever tried?
I'd love a recipe.

1120 Yonge St, Toronto, ON M4W, CA

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