Chef Eliška Koláček grew up in the Czech Republic where koláče were not a specialty item — they were a given. Made for weddings, name days, and Sunday afternoons, filled with poppy seed paste, tvaroh cheese, or plum jam depending on who was making them and for whom. The dough was always yeasted, always soft, […]

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Chef Marisol Torrija grew up in Madrid where the pastry calendar was taken seriously — torrijas made during Semana Santa, rosquillas sold at the San Isidro festival, and churros eaten in the early morning with thick hot chocolate before anything else happened. These were not treats that appeared randomly. They arrived on schedule, at the […]

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