Crumbs Factory
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All baked goods, A to Z

Guides to the world's baked goods: history, ingredients, how they are made and where they come from.

A plain golden-brown bagel standing on its edge on a rustic wooden table
BagelLearn where the bagel comes from, why it is boiled before baking, what makes a great one, and how New York and Montreal bagels differ.
A golden baguette with diagonal slashes and a crisp, flour-dusted crust on a rustic wooden table
BaguetteDiscover the baguette's history, the law behind the traditional loaf, what goes into it, how it is shaped and baked, and how to spot a great one.
A braided golden brioche loaf with a glossy, scalloped top on a rustic wooden table
BriocheLearn the history of brioche, why it is so rich and tender, how it differs from other breads, and how it is made, with regional variations.
A golden, ridged churro rolled in sugar on a rustic wooden table
ChurroLearn what we know about the origin of churros, how the dough is piped and fried, why they are dipped in thick chocolate, and how Spain and Mexico differ.
A rustic ciabatta loaf with a flour-dusted golden crust and visible air holes on a wooden table
CiabattaDiscover how ciabatta was created in 1982 as an Italian answer to the baguette, what goes into it, and how to get its open, airy crumb.
A golden, flaky butter croissant with visible layers on a rustic wooden table
CroissantLearn where the croissant really comes from, what goes into it, how lamination works, and how to tell a great one from an average one.
A rectangular focaccia with a golden, dimpled surface, rosemary sprigs and flaky sea salt on a wooden table
FocacciaLearn the history of focaccia from ancient Rome to Liguria, how it differs from pizza, what goes into it, and how to get its dimpled, oily top.
A single pale pink macaron with a cream filling and a ruffled foot on a rustic wooden table
MacaronLearn the real history of the macaron, how it differs from a macaroon, what goes into the shells and fillings, and why they are so hard to bake.
A glossy mahogany-brown soft pretzel sprinkled with coarse salt on a rustic wooden table
PretzelLearn where the pretzel comes from, why it is dipped in lye, how Bavarian and Swabian pretzels differ, and how to bake one at home.
A chocolate-glazed éclair with a golden choux shell on a rustic wooden table
ÉclairLearn the history of the éclair and its choux pastry, how it earned its name, what goes into it, and how to bake one that rises and stays crisp.