Orange Currant Scones
James perfected this recipe while he was the pastry chef at the White Dog Cafe. The currants, buttermilk, and orange zest add a subtle dimension to this traditional tea time food. Scones taste best when the dough is made the day before and refrigerated for 12 to 24 hours before being baked.
Ginger Spice Cake
This complex and richly flavored cake is perfect to douse with whipped cream or sabayon. Although the directions given are for a typical round cake pan, you can make it in a loaf pan, or even make small cakes in individual pans… perfect for gift giving.
After long days as a young pastry chef, James’s favorite snack was a fig bar made at a tiny bakeshop in Philadelphia owned by Grace Kelly’s niece. That shop has long since closed, so to satisfy his fig bar craving, James had to develop his own version. It’s now one of our more popular treats, with a not-too-sweet crust and a gooey, figgy center.
In Italy, biscotti is the term for cookie, but here it is synonymous with a certain crunchy coffee cohort, the king of which is the chocolate biscotti. Learn how to make our version at home, and bring something special to that everyday coffee break.
Fruit and Granola Crumble Tart
Our August recipe of the month combines sweet summer fruit with a crunchy granola crust. Perfect for summer entertaining.
You don't have to be a master baker like Metropolitan's James Barrett to make delicious French-inspired delights at home. Here are several favorites—some savory, some sweet—adapted by James for the home chef.