Canelés, what bakeries make these?
Canelés, what bakeries make these?
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Canelés, what bakeries make these?
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Post #1 - January 16th, 2012, 6:15 pmThis article predicts food trends for 2012. It lists Canelés as the new, new cupcake. http://blog.jamesbeard.org/2011/12/food ... r-in-2012/
I know there was a thread on this subject in 2008, but it did not list anyplace to get these except occasionally at the Green City market and Trader Joes. I was hoping someone knew an actual bakery where one could buy them baked daily.
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Post #2 - January 16th, 2012, 6:20 pmFloriole bakery on the 1200 block of Webster usually has them. I'm not a huge fan of them (caneles) myself but Floriole makes great breads...
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Post #3 - January 16th, 2012, 7:37 pmAlso, I think Bittersweet and La Boulangerie have canelés at least some of the time (call first!). La Boulangerie actually has some metal molds on display in their shop.
Bittersweet
1114 W Belmont Av
Chicago
773-929-1100
La Boulangerie
2569 N Milwaukee Av
Chicago
773-358-2569
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Post #4 - January 29th, 2012, 8:41 pmThe best I have had in Chicago are at Tru/L2O. They need to be made
in copper molds to really caramelize.
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Post #5 - January 29th, 2012, 9:42 pmnancy wrote:The best I have had in Chicago are at Tru/L2O. They need to be made
in copper molds to really caramelize.
I haven't had them at L.20, but I had them at Tru when Gale Gand was at the helm of pastry and they were as good as any I've ever tasted. I'm not sure if Gale is still involved at all at Tru or if they're still offering them.
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Post #6 - January 30th, 2012, 12:07 pmDunno about the ongoing availability of caneles there, but Gale Gand is currently a partner in TRU, as well as the executive pastry chef.
She demo'd the caneles on Sweet Dreams, her long-running pastry and baking show on the Food Network, which is now on every weekday morning on the Cooking Channel. She had San Francisco-based French baker Pascal Rigo on, and they made the real-deal authentic recipe, complete with copper molds & beeswax (!). Here's the recipe and procedure, if you'd like to give it a shot.Last edited by sundevilpeg on January 31st, 2012, 7:30 pm, edited 1 time in total.
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Post #7 - January 30th, 2012, 2:59 pmL2O is still serving them. Chef Stephanie Prida and her team bake them in copper molds brushed with melted beeswax.
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Post #8 - January 30th, 2012, 5:51 pmBR wrote:nancy wrote:The best I have had in Chicago are at Tru/L2O. They need to be made
in copper molds to really caramelize.
I haven't had them at L.20, but I had them at Tru when Gale Gand was at the helm of pastry and they were as good as any I've ever tasted. I'm not sure if Gale is still involved at all at Tru or if they're still offering them.
Those were the best I ever had...outside of France.
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Post #9 - August 9th, 2013, 10:32 pmBad wolf coffee has them on the weekends. Yum.
