the croissant crew
Allison ChenBaking guides straight from pastry school, and sometimes pottery life updates.
| Platform |  | Pricing | Freemium | Publishes | Twice weekly |
|---|---|---|---|---|---|
| Issues | 89 | Subscribers | Read | alchenny.substack.com |
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Latest Issues
Recent posts by this newsletter. Browse the email archive.
how to cover a cake in gelatin
I think there are approximately 10 photos and videos on the internet of cakes encased in gelatin. So after seeing one of these photos on Instagram, I decided that I had to contribute as the 11th cake covered in gelatin.
My Easier Butter Ganache Recipe
This ultra-rich and creamy ganache is not often used to decorate cakes you’d find in a bakery, but is a staple amongst high-fashion cake decorators and sculptors. To be honest, It probably isn’t found at bakeries because it’s also a bit exp...
hello? how are you? my name is...
It’s been a while since I’ve consistently posted recipes on Substack. I’m not sure any of you even really pay attention to what I post on here, but normally I post all of my recipes from my social media accounts.
Cherry Pistachio Cake with Vanilla Sea Salt Whip
I’ve been trying to use more of my pantry leftovers before they start to collect dust, so this was made with a handful of pistachios, half a bag of frozen cherries, and a dream.
Authors
The writers behind this newsletter.
I bake, I yap, and now I substack
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