From sweet to savory, basic breads to fancy pastry, this elegant and thoroughly modern cookbook distills centuries of European tradition and heritage into mouthwatering recipes that home bakers can create in their own kitchens.

Just like many pandemic-driven Americans, Europeans are turning on their ovens and rediscovering their roots through baking.

This collection of nearly one hundred recipes is presented with elegant yet friendly flair by Laurel Kratochvila, an American-born, boulangerie-trained baker with her own Jewish bakery and bagel shop in Berlin. Each chapter is dedicated to a certain kind of baked productbreads, brioches and enriched doughs, viennoiseries and laminated pastries, tartes and biscuitsand includes foundational recipes and time-honored techniques for dough-shaping, fermentation, seasoning,and fillings.

Sprinkled throughout the book are p