Bostock

Originally crafted from leftover brioche, Bostock has taken its rightful place at the breakfast (or tea) table. A thick slice is moistened with an almond-flavoured syrup, then spread with almond cream and sprinkled with sliced almonds. Moist, sweet, perfumed and slightly crunchy around the edges, Bostock always pleases. Traditionally, these were round because the slices were cut from a cylindrical loaf; you can use rectangular slices of brioche or trim them into rounds using a cutter.