The Art of French Pastry

a real symbol of Alsace, as
the rye flour and potatoes
in the dough are classic
regional ingredients. And
what could be more
Alsatian than beer? The
chef who put this specialty
on the map is the late
Joseph Dorffer, MOF
boulanger, and I thank
him for it every day. Of all
the breads we make at the
French Pastry School this