Charred Breads, Pastries and Pastas Feel the Burn

Emilie Zanger

We’ve all burnt toast—too many times to count. And until recently, few of us thought the word “burnt” could be associated with deliciousness when it came to bread. But a growing number of chefs are exploring the culinary possibilities of burnt breads, pastries and pastas, finding new ways to add flavor and texture through the judicious addition of char.

Into the Fire

Brooklyn’s Bien Cuit Bakery (that’s French for “...