Bostock

To make a single portion of bostock, cut a slice of brioche ½ to ¾ inch thick.

It was also where I had my first taste of bostock, a French pastry originally devised as a thrifty way to use up stale brioche.

It’s walk-up only, so plan on enjoying your tarts, bostocks, sourdough loaves, and coffee (drip only; no espresso drinks) elsewhere.

Stale pastries never seem to be a problem in my house, so I buy sliced brioche to make these bostocks: think of them as a hybrid of a brioche bun and an almond croissant.