AEB Photo Gallery

Yeasted and enriched dough brushed with a mixture of dried thyme and olive oil Made with toasted golden and brown flax seeds For directions shaping Pain Saint-Gallois, see painsuisse.ch Pain Paysan, different shapes One dough filled with sesame seeds and one dough with halloumi, twisted together Roasted potatoes and Bell's Two Hearted 100% spelt, sunflower seeds and pumpkin seeds Purple barley flour, mesquite powder, pine nuts Khorasan, dried apricots, cardamom 100% spelt, cumin seed, and coconut oil for softness, cooked on a griddle Brioche made for Swiss National Day Onions, sun dried tomatoes, mint, thyme and olive oil Marble by sheeting and stacking the two doughs, then twisting and panning Haif recommends dispersing the moringa powder in a little bit of water before adding to bread Fatayer filled with greens, lamb or cheese, and Zatayer Almond macaroons sandwiched with white chocolate cream (using cornstarch to thicken) and diced apricots Showpiece using dead doughs (some with salt, some with syrup), live doughs, and lots of hand painting Cut thick, brushed with egg wash and encrusted with slivered almonds, baked crispy Puff dough, rhubarb compote, poached apples, and an almond flour/brown sugar dust Made with lemon zest and brushed with lemon glaze Used frozen disks of key lime filling and raspberry jelly Filled with chocolate cake crumbs and batter, plus pastry cream and coconut Brioche with 40% butter, 20% sugar, rum and orange flower water Brioche Vendéenne variations Mix, cut and then straight into the fryer Croissant dough, almond and lemon fillings, almond florentine on top Croissant dough, filled mandarin and raspberry jelly disks Purple Piñon (with purple barley flour) and a naturally leavened cornbread Brioche Suisse, filled with cream and chocolate Brioche Suisse, filled with a cream and raspberries