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Breakfast Breads and Pastries

Appears in
top 1000The Professional Pastry Chef
The Professional Pastry Chef

By Bo Friberg

Published 1989

  • About
Unfortunately, breakfast, for a lot of us, simply means a cup of coffee gulped down on the run. This habit really is a shame because a good hearty breakfast is the most important meal of the day. Because our bodies have been without food for 10 hours or so, our brains need sugar. Breakfast can be a welcome opportunity to enjoy sweets, whether in the form of fruit or oat bran muffins, for the health-conscious, or the delicious indulgence of a pastry.

I grew up eating a big breakfast. There were always two or three types of home-baked bread on the table: rye bread, a whole grain bread, and white bread to toast (try toasting the Raisin Bread). We spread the bread with fresh sweet butter and piled on an abundance of wonderful things like ham, cheeses, and smoked fish.

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