For baker Andrew Stump, starting the morning off right at Madeleine Bakery & Bistro that he owns with his wife, Abigail, means eating some housemade granola. Buttermilk, vanilla, dried fruit and ...

Note from the baker: "It's a very simple French cookie," Megan VanStone says. "I think the hardest thing about it is getting your oven temperature right so you can get the classic dome on the back of ...

Baker Andrew Stump of Madeleine Bakery & Bistro in Pittsburgh makes a killer loaf of sourdough. “Texture is so important for sourdough,” he says. Although his careful process and precise technique ...