EditorialPastries ready for the oven at the bakery owned by Serge and Marie Pinquet in Crecy-la-Chapelle, France, Oct. 12, 2022. (Violette Franchi/The New York Times)
EditorialAn undated photo provided by Cliodhna Prendergast of an Irish Coffee Meringue Gateau from the cookbook “Ballymaloe Desserts” by JR Ryall. (Cliodhna Prendergast via The New York Times)
EditorialConchas and other pastries at La Migaja Mexican Bakery, inside the Mi Rinconcito Mexicano restaurant on Calle Ochoas in Miami, Jan. 1, 2022. (James Jackman/The New York Times)
EditorialConchas and other pastries at La Migaja Mexican Bakery, inside the Mi Rinconcito Mexicano restaurant on Calle Ochoas in Miami, Jan. 1, 2022. (James Jackman/The New York Times)
EditorialA woman holds a tray of pastries during a baking workshop in the Sahrawi settlement in the Algerian desert, Jan. 27, 2020. (Matteo de Mayda/The New York Times)