Latest news with #foodculture
Globe and Mail
7 hours ago
- Globe and Mail
Chef Peter Brenner Shares Four Decades of Culinary Wisdom in New Book from Philosophy to Flavor
Renowned chef and Certified Executive Chef (CEC) Peter Brenner unveils his latest book, ' A Flavorful Journey Through Food: From Ancient Feasts to Your Kitchen." The book highlights food's power to connect, inspire, and transform. With over 40 years of experience in the culinary world, Brenner blends personal anecdotes, professional insights, and mouthwatering recipes into a narrative that's as enriching as it is delicious. Born in Mount Holly, New Jersey, Brenner's journey began in 1979 behind a pizza counter and led him to esteemed kitchens across the country, including the Sonnenalp Hotel in Colorado. He received awards from the 'American Culinary Federation,' won medals in 'national cooking competitions,' and even designated the first disc golf course in Eagle County. Now, he shares his lifetime of knowledge in a book that's above and more than an ordinary collection of recipes; it's a celebration of food as culture, identity, and joy. This flavorful journey takes readers on an international culinary experience, denying diet myths, examining sustainable eating, and offering practical kitchen hacks. Brenner's writing is infused with warmth and wisdom, whether he's recounting his hitchhiking escapades, covering 20,000 miles in his youth, or sharing the secret to perfect roasted vegetables. The book also undertakes modern food industry challenges, from ethical sourcing to reducing waste, empowering readers to make choices that benefit their health and the world. The author says, 'Food isn't just sustenance; however, it's a story.' He further expresses: Every dish holds memories, from my early days at a small Italian bakery to making meals in the Rockies. This reading is my way of sharing those stories and the lessons they have taught me. Perfect for home cooks and food enthusiasts alike, this book follows a theme and purpose. It supports Brenner's belief that cooking is an act of creativity and connection. His dedication to the skill shines through in every chapter, making this book a must-read for anyone who loves food, adventure, and the stories behind his shared meals. This book is now available for purchase online and in select bookstores. Join Peter Brenner on a journey where every recipe tells a story, and every meal is a chance to savor life's flavors. Peter C. Brenner Jr. is a Certified Executive Chef with a career spanning four decades, including ownership of Brenner's Family Restaurant and roles at top Colorado hotels. A passionate outdoors enthusiast, he has spent more than 600 days skiing on Vail Mountain and has been a competitive disc golfer for two decades. It's his second book, following his passion for sharing culinary learning with the world.
Yahoo
4 days ago
- Business
- Yahoo
Officials take action as global coconut supply faces critical challenges: 'If you change or replace fresh coconut milk, the taste fails'
A popular ingredient in many Asian cuisines is struggling to survive. Coconuts are beginning to disappear as Southeast Asia faces an increase in extreme weather. With a shrinking global supply of the fruit, many are in danger of losing access to a crucial aspect of their culture. Coconuts and their milk are vital to the food culture of many nations, particularly across Asia. The world's top coconut-producing countries make up just a few that rely on coconuts in their cuisine. The Philippines, Indonesia, and India are estimated to produce about 72% of the world's coconut supply. In recent years, these top producers have experienced an increase in extreme weather, from drought to "supercharged" typhoons. Extreme weather can be an indicator of larger climate change-related events. Not all cultures that rely on coconut products in their cuisine produce the fruit. The coconut trade dates back to ancient times, allowing broader access to it as an ingredient. Malaysia, for example, imported more than 600 metric tons of coconuts in February to stabilize its domestic supply. "Coconut milk is the heartbeat of Malaysian food," one Malaysian restaurant owner told Bloomberg. "If you change or replace fresh coconut milk, the taste fails." As coconut-producing nations continue to see their supply strained, they've started passing laws to limit exports. Farmers and lawmakers in Indonesia are having difficulty agreeing on a proposed ban on exporting the fruit for six months, while the Philippine Coconut Authority said it's in talks with producers to keep a portion for domestic sale. Right now, agencies like the World Meteorological Organization are monitoring extreme weather events across the globe in an effort to determine if climate change is the cause. Once enough data has been collected, a solution can be reached. In the meantime, alternatives for coconut and coconut milk may be the way to go. The United States was the second-largest importer of coconut products in 2023, bringing in more than $143 million worth. If countries that don't traditionally rely on the fruit can avoid using it, we can protect it for cultures that require it as a staple. What is the biggest reason you don't grow food at home? Not enough time Not enough space It seems too hard I have a garden already Click your choice to see results and speak your mind. Join our free newsletter for easy tips to save more and waste less, and don't miss this cool list of easy ways to help yourself while helping the planet.
Telegraph
27-05-2025
- Health
- Telegraph
French Gen Z turn noses up at pungent cheese
France's youth are turning their noses up at cheese, with nine per cent of 18-to-24-year-olds saying they ate none of the dairy product, compared with five per cent of the French population as a whole. This is according to a study by the OpinionWay Institute for the Académie Phormos, a Parisian association of eminent cheese lovers. Véronique Richez-Lerouge, president of the Association Fromages de Terroir that promotes traditional unpasteurised cheese, said it was above all a question of 'education'. 'At school, young children are now given pasteurised, highly processed cheese that has no taste. And that's a big problem because taste is something you learn. It's like reading or anything else, you can't like something you don't know,' she told The Telegraph. This was sad because 'when I have done tests with children, they actually love strong cheeses, indeed, they often prefer them. We're becoming increasingly sanitised, Americanised'. She also blamed 'certain nutritionists who say cheese is too salty, that it's too bad for you, whereas it has many qualities and industrial cheeses are far worse than raw milk cheeses. But that's the dominant discourse.' Thirdly, there is a trend among militant vegans 'who say we should stop making cheese altogether, and indeed drink milk, that the dairy industry is destroying the landscape and is bad for animal welfare. 'Young people are receptive to the idea that cheese without distinction is somehow bad for the planet.' Comté, the cheese from eastern France, came first across the board, with 44 per cent of respondents citing it among their favourites. It was followed by Camembert on 31 per cent, Brie on 24 per cent and Roquefort on 23 per cent. Only French cheeses were included. The findings were also bad news for producers of blue cheeses, which were roughly half as popular as soft and semi-hard ones. Their taste was too strong for modern diners accustomed to fast food. In a country that Charles de Gaulle famously claimed was ungovernable given its number of cheeses, cheese consumption falls along political lines, according to the poll of 1,014 people, with Right-wingers more likely to eat more. Just three per cent of president Emmanuel Macron's voters said they did not eat cheese, compared with four per cent of those who backed Marine Le Pen, the radical right National Rally candidate, in the 2022 election. On the other hand, nine per cent of people who voted for Jean-Luc Mélenchon, the radical Left candidate, and 13 per cent of those who favoured Yannick Jadot, the ecologist, declared themselves to be non-cheese-eaters. 'It does seem clear the conservative Right is more in favour of savoir-faire, terroir, history and traditions,' said Ms Richez-Lerouge, who added that one shouldn't oversimplify too much. 'You can be a Green and eat cheese. You can protect nature and choose a farmhouse cheese, for example.' The smelliest cheeses did not rank highly, with just 16 per cent of respondents naming Munster and 7 per cent Epoisses among their favourites. Among the 18- to 24-year-olds, the disaffection was ever starker. Just 19 per cent named Camembert among their favourites, 13 per cent Roquefort, 10 per cent Munster, 5 per cent Fourme d'Ambert and 6 per cent Epoisses. By contrast, among over 65-year-olds, 43 per cent cited Camembert as a favourite, 34 per cent Roquefort, 17 per cent Munster, 9 per cent Fourme d'Ambert and 7 per cent Epoisses. The fact that Comté came top was a source of hope, however. 'It's a very good example of an appellation cheese that has managed to maintain its quality. There are strict specifications requiring 100 per cent raw milk, and wherever you find this cheese, it remains quite good, even very good or exceptional, but never bad,' Ms Richez-Lerouge said.
Yahoo
26-05-2025
- Politics
- Yahoo
The Favorite Breakfasts Of America's Presidents
At first glance, inspecting and dissecting what U.S. presidents eat for breakfast might seem like a frivolous pastime -- mere trivia for history buffs and foodies. But look a little closer, and you will see that what they ate does matter. The dishes and drinks the various presidents have preferred can shape industries and influence how Americans eat. Food at the White House has often mirrored the cultural shifts of the times, whether it's the austere frontier-style meals enjoyed by Abraham Lincoln to Barack Obama's focus on sustainable and local produce. So, when we deep dive into what has been served for breakfast at the White House, and what a president chooses to eat (or skip) first thing in the day, we are not just peeking into their kitchens but rather tracking the cultural currents. When these leaders chugged a coffee or grabbed a burger over a home-cooked meal, their choices went on to shape not just public perception, but also food industries eager to ride the presidential wave. Because in the highest office, food is never just food but rather a symbol, a statement, and sometimes, a strategic decision. Read more: Store-Bought Maple Syrup Brands, Ranked From Worst To Best President Donald Trump may have built a persona based on luxury and excess, but his breakfast routine is surprisingly meager. That is, if he chooses to have breakfast at all. In an interview with Fox News in 2016, Trump famously declared, "I try and avoid breakfast actually." His go-to choice is the classic pairing of bacon and eggs when he does deign to eat. In an interview with People magazine, he stated his preference for his bacon cooked medium and eggs over well. His former butler, Tony Senecal, corroborated this in an interview with The Palm Beach Post. But these "normal" meals are rare, and Trump often goes 14 to 16 hours without eating. He famously avoids coffee, tea, or alcohol and, like many of us, is a fan of Diet Coke instead. According to a 2017 article in The New York Times, he reportedly consumes up to 12 cans of Diet Coke daily. This allows him to lean in hard on the meal he prefers, which is dinner. Trump's rejection of breakfast and love for unhealthy fast food feels very on-brand and embodies his motto to skip the small stuff and go big later. President Joe Biden's breakfast is a blend of nostalgia and no-nonsense. More often than not, Biden and his wife, Dr. Jill Biden, settle for a bowl of Kellogg's Special K -- sometimes with yogurt, or accompanied with eggs or toast. The Bidens pride themselves on managing breakfast on their own. Biden explained in an interview with People, "Jill and I, we come from middle-class backgrounds ... The guys who run the kitchen on the second floor, we don't have them come in to do breakfast works, because there's no need for them to have to do breakfast, whereas we can make our own eggs or pour a bowl of cereal." And unlike many who fuel up for the day with coffee, Biden reaches instead for his trademark orange Gatorade as his morning pick-me-up of choice. On family weekends in Delaware, he is known to take his grandchildren out to a local cafe, but the fare was always traditional and uncomplicated. This straightforward breakfast routine echoed through the rest of his eating habits. Lunch might be a peanut butter and jelly sandwich or a BLT; dinners leaned toward pasta with tomato sauce. But breakfast set the tone for his time in office -- predictable and rooted in routine. Quite possibly one of the fittest presidents while in office, Barack Obama started his day with four to six eggs, potatoes, and wheat toast. Sometimes there would be fruit or bacon thrown into the mix, but by and large, Obama followed a lean and wholesome diet. This also may be thanks to Michelle Obama's influence and her famous White House vegetable garden, to prove that growing your produce is easier than you think, and raised awareness for healthy eating (values the Obamas held dear). Not to say there were no indulgences; reports from his campaign trail spotted him grabbing chocolate-covered donuts or takeout burgers once in a while. Obama also rarely drank coffee in the morning, preferring water instead of orange juice. His former aide, Reggie Love, confirmed that coffee was never a big part of Obama's routine, no matter how demanding the day ahead (though he did choose green tea often). In addition to this protein-heavy, balanced breakfast, Obama included a daily 45-minute workout session before starting his work day. Beyond breakfast, Obama's favorite food is chili, made with either turkey or beef and seasoned with red wine vinegar, turmeric, and basil. But breakfast included eggs, toast, and potatoes. Simple, solid, and consistent. President George W. Bush's eating habits were reflective of his down-to-earth and unpretentious tastes. In keeping with breakfast norms (unlike many other presidents), Bush started his day with a cup of coffee (in fact, he was a known caffeine lover). One of his favorite breakfast dishes was huevos rancheros. This Mexican dish consists of eggs, avocado, and salsa, topped with mounds of melted cheese. Bush's other preferred meals also veered toward the heavily spiced and flavorful (like the peculiar cheeseburger pizza he created), indicative of his preference for calorific (albeit tasty) comfort food. But despite these over-the-top dishes, the homey, American flavors, rather than sophisticated and complicated meals, are what endeared him to the public. His breakfast table often mirrored his down-to-earth persona, and his quirkiness added to his relatability. Whether at the ranch or the White House, Bush's breakfast reflected a love for simplicity, tradition, and a little Southern heart. President Bill Clinton was well-known for his love for rich, hearty food, and had an insatiable appetite for the good things in life. Famous for regularly indulging in cinnamon rolls and Egg McMuffins for breakfast, all this changed after a health scare in 2004. Heart surgery coupled with a forced U-turn to his diet led Clinton to completely transform his lifestyle. On the advice (and after a critical letter from) cardiac expert Dr. Dean Ornish, Clinton's revised breakfast consisted of a power-packed berry smoothie, realizing the importance of protein powder in a daily fitness routine. This soon led him to take on a new commitment to health and diet-related diseases prevalent in the country. In time, his foundation -- The Clinton Foundation -- worked toward promoting healthier lifestyles that he believes have far-reaching consequences on the nation's quality of life and economics. In an interview with AARP magazine, he declared, "I wanted to do it because this health and wellness work I've been doing is increasingly important to me." But Clinton hasn't abandoned comfort and creativity entirely. About once a week, he makes room for some flexibility in his schedule and adds organic salmon or an omega-3-fortified omelet to keep his nutrient levels balanced. Every morning at 7:45 a.m., President Ronald Reagan and his first lady, Nancy, would sit down for breakfast together. It was a ritual that rarely changed over the years in office and indicated the discipline and simplicity the Reagans favored. They enjoyed juice, fruit, cereal, and decaffeinated coffee to start of the day. Once a week, the couple indulged in a single egg each -- served in different ways, such as scrambled, soft-boiled, or poached. The president often added on whole wheat toast or a muffin. This simple spread matched Reagan's desire to stay fit during his demanding presidency. His habits, while largely focused on his health, were not without the occasional treats. He was known for his penchant for jelly beans, and always had some on hand in the Oval Office. Plus, he enjoyed the caramelized indulgence of Monkey Bread as a special treat. Raised in Illinois, his diet was heavily influenced by the Midwest tastes for comfort food and simple dishes, such as meatloaf and macaroni and cheese. But where breakfast was concerned, Reagan was all about keeping things simple and consistent. It should come as no surprise that President Jimmy Carter woke daily at 5:30 a.m., disciplined and dedicated to his routine. As the oldest and longest living president in U.S. history, Carter's approach to his diet was a blend of ritual and Southern tradition. He typically enjoyed a light breakfast that consisted of coffee, fruit, toast with butter, and freshly-squeezed juice. Occasionally eggs or cereal made an appearance, but on the whole, the family leaned toward fresh fruit and vegetables. On the weekends, breakfasts were a bit heartier, reflecting his Southern upbringing. Country-style ham with red-eye gravy, scrambled eggs, hot fried apples, and grits were among the popular items served. Carter's love for grits was legendary, and he even went as far as naming his dog after his favorite dish. Despite his love for home-cooked Southern fare, Carter's diet was also shaped by the health-conscious movement of the 1970s. He was one of the first presidents to advocate for heart health and a balanced diet, and along with the American Medical Association, worked toward changing the way the nation viewed diet and lifestyle diseases. The Carters proceeded to walk the talk and made choices like avoiding store-bought condiments and consuming less bread, encouraging people to exercise, get regular check-ups, and maintain a modest diet. Carter continued to be this simple and grounded man and was much loved by the American public, who valued his relatability both during his time in office and for years after. On the advice of his grandmother and his doctor's request to eat more dairy, President Richard Nixon began a most unusual morning routine. This included his regular breakfast of fresh fruit and wheat germ, along with a bowl of cottage cheese ... topped with ketchup! Supposedly, this was a trick his grandmother taught him to make the dairy product more palatable, and Nixon swore by it. During a White House Conference on Food, Nutrition, and Health in 1969, he explained, "The difficulty is I don't like cottage cheese. And so I said I took his advice, but I put ketchup on it ... And others wrote and said that ketchup with cottage cheese had to be unhealthy. I pointed to the fact that my grandmother lived to be 93 and she ate it all her life." There were also times when he changed things up and opted for cottage cheese and pineapple instead. This was famously served as his last meal in the White House before he resigned in 1974. The fact that cottage cheese was at its most popular during Nixon's time in office may not be a mere coincidence. With their innate style, class, and sophistication, it's no surprise that Americans wanted to know the smallest details about John F. Kennedy and his wife, Jackie. The glamorous couple's daily routine continues to captivate the nation even today. However, JFK's simple breakfast choices were more a reflection of his New England upbringing rather than the couple's dazzling lifestyle. It is said that he favored a simple morning routine that included soft-boiled eggs, toast with butter, and orange juice. He also preferred marmalade over jelly and oven-broiled bacon slices rather than fried. This was specified in a note to the family's chef, where Jackie Kennedy emphasizes that "Mr. K can eat nothing fried." This straightforward breakfast mirrored the rest of his daily meals, which were also light and simple. The only time this morning ritual varied was when the White House served his famous waffles made from scratch. These buttery, sugary treats were lavished with hot maple syrup and relished by the family. But more often than not, Kennedy was known to have a light appetite, gravitating toward easy, familiar dishes over anything lavish. Even on his last morning, Kennedy's breakfast was remarkably unostentatious. A five-minute soft-boiled egg, broiled bacon, fresh orange juice, and coffee with hot milk -- a meal as restrained and consistent as the man himself. President Harry S. Truman's morning routine may have raised eyebrows, but he persisted, undeterred. Most days began at 5 a.m. with an intense walk (more often than not dressed in a full suit and tie). What followed was a breakfast ritual that truly stood out. This included a physician-approved shot of bourbon followed by a large glass of orange juice. "It gets the engine running," Truman reportedly said, favoring brands like Old Grand-Dad and Wild Turkey. Following his morning constitutional and "medicine," Truman would settle into a classic American breakfast of eggs, toast, bacon, cereal, and a tall glass of milk. This ritual continued unchanged no matter where he was, and reports from his stays at the Little White House in Key West show an identical start to the day, mirroring his practical leadership style and commitment to routine. One has to understand that Truman's boozy breakfast wasn't just a personal quirk. It played an important part in shaping his image as a tough Midwesterner who appreciated the simple pleasures of life and was unafraid to show his true self to the public. While in office, President Woodrow Wilson and his slender physique were the source of much consternation for the White House physician. In a bid to improve the president's health and increase his weight, a peculiar breakfast drink was concocted. Made with two raw eggs blended with Concord grape juice, this lavender smoothie-looking drink was packed with protein and vitamins. However, today we know that the consumption of raw eggs can be extremely dangerous and lead to severe illnesses. With this disclaimer at the forefront, the website Cooking with Congress even gives a detailed recipe for the same. This unusual drink is a far cry from the first Wilson family breakfast at the White House, which consisted of oranges, cereal with cream, bacon and eggs, steak, hotcakes, toast, tea, and coffee. During the nationwide shortage of wheat in World War I, Wilson's second wife, adapting to the times, used to treat him to cornmeal pancakes. Still, the raw egg and grape juice drink remains one of the more peculiar presidential breakfast habits in American history, showcasing how the president's health influenced his eating habits. Much has been written about President Abraham Lincoln's indifference to food. According to his secretary, John Hay, President Lincoln "ate less than anyone I know." Historian Helen Dupre Bullock notes that Lincoln was rarely interested in what was served or how it was prepared. He often forgot to eat unless reminded, his mind consumed by the nation's affairs. Even his wife, Mary Todd Lincoln, once remarked that they "dine in the plainest manner," underscoring his lack of interest in lavish meals. Unsurprisingly, breakfast for Lincoln was a meager affair and one which he rarely included in his morning routine. If he did eat, it would be an egg with toast and coffee, at best. Yet, despite his modest appetite, Lincoln did have certain foodie favorites -- many of them hinting at his Midwest roots. Apples were a lifelong favorite, and he reportedly ate them whole, core and all. He also enjoyed simple snacks like fresh fruit and nuts, cheese, and crackers. Historian Suzy Evans points out that Lincoln never lost his taste for the simple foods of his youth. These included dishes like Kentucky corn cakes, gooseberry cobbler, gingerbread cookies, and corn dodgers. It's easy to see that these eating habits hinted at a man who always prioritized the nation over his own needs. At Monticello, President Thomas Jefferson's breakfasts were a ritual that combined entertainment, a gathering of family and friends, and a touch of European elegance. Like many Americans at the time, the Jeffersons followed the custom of eating only twice a day. There was usually a substantial breakfast around 8 a.m. and dinner in the late afternoon. Accounts from visitors like Margaret Bayard Smith and Daniel Webster paint a vivid picture of Jefferson's table. It was laden with tea and coffee, fresh from imported beans he selected, alongside muffins, hot wheat, cornbread, cold ham, and butter. Coffee held a special place at Monticello. Jefferson, an aficionado, considered coffee "the favorite beverage of the civilized world." Large quantities of imported, unroasted beans were said to be stocked in his cellars and the staff were reportedly trained to follow his detailed brewing method, serving coffee in a silver urn of his own design. Even amidst the bustle of political guests (of which there were plenty) and family (even more), Jefferson's breakfasts remained orderly yet lively. According to President George Washington's step-granddaughter, Nelly Custis Lewis, he was an early riser who chose to write or read in the mornings before breakfast, which consisted of versions of hotcakes made of Indian meal (usually three portions). These were served dripping in butter and honey and were washed down by three cups of tea without cream. Washington loved this meal of choice -- also known as hoecakes -- so much that he served them to several guests at Mount Vernon. The yeasted griddlecakes required preparation the night before; the batter was left to rise by the hearth overnight and then cooked on a griddle greased with beef suet or corned beef fat. The hotcake batter was then ladled by the spoonful and served immediately once it turned golden brown. Various versions of the recipe are available, but the main ingredients remain cornmeal, butter, and honey. In Washington's company, this innovative and filling meal was accompanied by several cups of hot tea, usually served without cream, as a nod to the austerity of the time. For more food and drink goodness, join The Takeout's newsletter. Get taste tests, food & drink news, deals from your favorite chains, recipes, cooking tips, and more! Read the original article on The Takeout.
The Independent
22-05-2025
- The Independent
What is bakery tourism? Top destinations to visit to find the ultimate sweet treat
Getting to know a destination is sometimes best done through your belly; swapping long guided walking tours for a cafe crawl, ditching the sightseeing for a supper or spending your cash on speciality drinks rather than in the shopping district. Tucking into the culinary culture of a location can tell you just as much about the area, its heritage, history and community as hitting up the local landmarks can. With the rise of bakery tourism on social media, it shows tourists are intrigued by handcrafted treats which can reveal an awful lot more about culture through their creative designs, flavours and skills – and willing to travel for good food. While heading to a city for a Michelin-starred meal or visiting districts for their street scene are likely the must-dos for most itineraries, a reputation alone seems enough to draw bakery-lovers in and encourage them to make the pilgrimage. It's the unusual baking techniques, hyper local produce specific to that area, and flavours that can't be replicated elsewhere that's driving those with a sweet (and savoury) tooth to travel such distances. From the Parisian patisserie, the Austrian coffee houses to grab and go street stalls in countries like India, the common thread is they're able to provide that all-important treat, which a local high street chain cafe just can't suffice. From kanelbullar, Swedish cinnamon bun, a pain au chocolat from Paris, to sourdough made in San Francisco, we have rounded up the best destinations to visit depending on your favourite bakery item. While it's not a comprehensive list, the original destinations of these snacks and popular bakery hot spots will inspire you on your next bakery world tour. Sweet pastries Arguably, the sweet pastry capital of the world stands strong in Paris, famed for its light and flaky treats such as the pain au chocolat, the humble croissant, the light and airy éclair, crème pâtissière and puff pastry-layered millefeuille, to name a few. Just as French fine dining has forever been rooted within the country's character, French pâtisserie holds an important place in its history and culture, stemming from the drive to master the art of pastry making and often driven by the bourgeoisie's desire to eat such delicate and sophisticated treats. To seek out some of the best of Paris' sweet pastries, La Maison d'Isabelle is known for its award-winning croissants, with a crispy exterior with a fluffy inside, or head over to L'Eclair de Génie for, you've guessed it, for unique and immaculately decorated light choux éclairs. The one nation that is a true contender to France' s sweet treat domination is of course, Austria. It's famed for its indulgent desserts and the high art of Viennese patisserie that has been shaped by the sugar addiction of the country's imperial courts, which later began influencing Paris' pastry scene with the rise of the Viennoiseries in the 1800s. One particular delicacy is the apple strudel, popularised in the country during the 18th century, which is made up of fresh apple, cinnamon, raisins and sugar, all wrapped in a blanket of paper-thin strudel dough that is light and crispy when baked. One of the top spots to sample the strudel for yourself is at Café Landtmann, a historic Viennese coffee house that serves apple strudel with whipped cream, vanilla sauce or vanilla ice cream. What these two countries have in common is that their bakes are centred around their love for coffee, Paris with its cafe culture its and Vienna with its trips to the kaffeehäuser (coffee house). This is no different in Italy, who often sip on an espresso accompanied by a sweet snack. If you are seeking a traditional Sicilian treat, check out I Segreti del Chiostro or Cannoli & Co on the island for a cannoli, a pastry consisting of fried pastry shell, that once bitten into makes way to a sweet ricotta filling, often topped with orange zest or pistachios. Another country where bakery crawls can more than fill up your city break itineraries is Denmark, home to the many-layered laminated sweet pastry, also inspired by Viennoiserie tradition and known locally as a spandauer. This sweet snack is often topped off with a dab of custard cream or jam in the middle, with some of the most premium pastries of this kind found in Hart Bageri or Juno in Copenhagen. Moving away from the grab-and-go pastries we may pick up in between city sightseeing or for an afternoon coffee pick-me-up, Spain is the place to visit to devour authentic churros, far better than the bag you will get at any fun fair or seaside pier in the UK. More specifically, fans of these fried choux pastry fingers should take a trip to Madrid, where Chocolatería de San Ginés has been satisfying customers since 1894 with its churros, paired with thick hot chocolate to dip in. For a pastry that sits within the verges of sweet and savoury, Greece 's bougatsa breakfast food is traditionally made of filo pastry filled with a semolina-based custard or cheese, topped with sugar or cinnamon depending on the region. If you are in Thessaloniki, grab a slice at Bantis or Giannis, or head to Crete, where travellers have raved about the bougasta from the bakeries Chania or Iordanis. Similar to the bougasta, the traditional Arab dessert Knafeh also plays with sweet and savoury flavours, using spun pastry dough named kadayif, layering with cheese before soaking in a sweet sugar syrup. Variations are made in Palestine using Nabulsi cheese, which is also popular in Jordan, and in Hatay, Turkey, which uses mozzarella-like Hatay cheese. Dubai Chocolate, which is currently having its moment on social media and has sparked supermarkets across the globe to sell their versions, is inspired by the Palestinian dessert knafeh, using shredded pastry inside its bars. Fans of egg custard tarts need look no further than Portugal, whose crispy yet creamy pastel de nata have inspired recipes all over the world. Many visitors to Lisbon head straight to Pastelaria Aloma for their award-winning takes on these classic delights. Savoury pastries If you prefer a savoury snack over a sweet treat, bakeries do not discriminate when it comes to spotlighting salty and spicy pastries, filled with aromatic vegetables or layers of cheese, among their baked goods. If lots of filling is what you are after, Spain, South America and the Philippines have mastered this with the empanada, a stuffed pastry, either baked or fried, that is filled with meats, cheeses and vegetables, or even sweet ingredients, depending on what region you visit. One area that is famous for its empanadas is Salta, Argentina, where bakeries will often fire their patties in clay ovens to achieve a charred crust on the outside, found in spots such as La Salteñeria and Doña Salta. A distant cousin of the empanada can be found much closer to home in Cornwall, whose pasties are a holiday favourite of those visiting the county. While there is some debate as to whether its true origin should be attributed to neighbouring Devon, the pasty has remained an important part of the area's heritage, used by tin miners as its thick crust made it easy to eat without cutlery. The traditional Cornish pasty wraps beef cubes, potatoes, swede and onion in a thick blanket of shortcrust pastry. While it's hard to name all the best Cornish pasty joints in the region, Sarah's Pasty Shop in Looe and Philps Pasties in Marazion are known for their generous fillings and handcrafted goods. Much like the pasty, the UK is also known for its pie heritage, popularised on the Isles in the Middle Ages. Each year, pie shops and bakeries around the country compete in the British Pie Awards, and 2025's supreme pie of pies champion went to the deep-filled donner kebab pie found at Boghall Butchers of Bathgate in West Lothian, Scotland. Away from the UK, there's hundreds of variations of the simple pie. Among the most loved is samosas in South and West Asia, which vary from region to region, and are mostly found at street stalls stuffed with meat, vegetables and spices, tucked within a crisp pastry crust, which make for a quick snack Over in Latin America, the pastel is also a popular street food in Brazil, very similar to an empanada, but often it has a thinner crust and is deep-fried for a crispy finish. A twin to Greece's bougatsa is börek (thin flaky filled pastry) popular across Turkey, the Middle East, and the Balkans. One location renowned for its spinach börek and recommended by critics is Buregdžinica Bosna in Sarajevo, Bosnia and Herzegovina, forever busy with people pining for a slice of its meat-filled or spinach and cheese pastries cooked in crispy layers of flaky filo, topped with yoghurt. Bread Over in Australia, two bakery chains named Bakers Delight and Brumby's are known for their cheesymite scroll, using an Aussie classic, yeast extract Vegemite spread, and pairing it with melted cheese wrapped up in a swirl of bread dough. If you are looking for a more high-end version of this Australian delicacy, the sophisticated Lune Croissanterie (also known for its exceptional croissant creations) sells a cheese and Vegemite escargot pastry, filled with Vegemite béchamel and gruyère cheese. If you are looking to sample a sweeter version of Australia's scroll, the best place to travel to would be Sweden to indulge in a cinnamon bun, known locally as kanelbullar, during a fika coffee break. The buns are created using a long string of cinnamon-spiced pastry dough wrapped into a ball, bound by a sticky-sweet cinnamon syrup, and topped with pearl sugar. In the capital, Stockholm, Robin Delselius Bageri sells traditional and innovative buns, while over in Gothenburg, Café Husaren attracts people from all over for their giant buns. While not as sticky and sugary as the Swedish kanelbullar, the UK has its slightly spiced treat: the hot cross bun. Made with warming cinnamon, nutmeg and allspice, it's peppered with dried fruit and a cross is piped over on the top. The UK and other countries have eaten this bun traditionally as part of breaking fast on Good Friday to commemorate the crucifixion of Jesus. To seek out this bread bake, head to Loafing or the Redbournbury Watermill & Bakery in St Albans, which created the Alban Bun, a precursor to the hot cross bun, are popular places to pick up these traditional treats. While it's always tempting to pick up a sweet treat at a bakery, home-baked bread in the form of warm loaves, crusty rolls, and soft and fluffy baguettes also attracts foodies far and wide, whether sitting in for a generously filled sandwich or simply tearing off bites en route to the park. Bagel lovers should consider a trip to Montreal in Canada for their famous boiled hand-shaped bread, with signature poppy-seed, sesame or cinnamon and raisin bagels found at St-Viateur Bagel. For a city break centred around baguettes, the obvious choice is Paris, where boulangeries, such as Utopie, sell their well-known French sticks sprinkled with sesame seeds. If you are seeking the perfect slice of sourdough to accompany your avocado toast in the morning, a trip to San Francisco is in order, where Tartine has perfected the art of sourcing the right grains and fermenting process to create a whole grain loaf with a crisp, dark crust. Cakes and other treats If pastry or bread is not your thing, and you would prefer to lose yourself in the sweetest of sweet treats, it's best to pursue the locations prized for their cakes and other sorts of sugary confectionery. Your first stop should be the USA, the masters of taking everything to the next level. Brownies hail from Chicago, specifically the Palmer House Hotel, whose cafe still sells their fudgy glossy creation, using dark chocolate, walnuts and apricot preserve. Over in New York's SoHo neighbourhood, it's the source of the flaky, sweet amalgamation of a croissant and a doughnut, lovingly known as the cronut, created by pastry chef Dominique Ansel. Europe also has its fair share of pulling in the cake lovers, with sponge cake delicacies from the British Victoria sponge, to the black forest gateau in Germany. Unfortunately, Café Schäfer in Triberg, which was famed for its authentic black forest cake, closed in 2020, but this cherry-fuelled sponge is also sought after at Café König in the German town of Baden-Baden. Aside from its formidable pastry reputation, Austria's sachertorte (chocolate glazed cake) is well worth getting on a plane for alone. Hotel Sacher in Vienna is the place to head for this glossy chocolate cake – which was first created to appease an Austrian prince – where traditional Viennese coffeehouse sells slices of this sought-after sponge. While there is so much to choose from in Paris when it comes to baked goods, with hundreds of boulangeries and patisseries, a long-time favourite is the madeleine – small traditional shell-like shaped sponge, often eaten as an afternoon tea snack. Head to Le Comptoir de Madeleine or Mado à Paris to indulge in the light and airy cakes, or if you want to forego sponge altogether, seek out Ladurée or Pierre Hermé for macarons, another star in the Parisian confection crown.
