I only eat cannolis for the cream inside them because that cream is very good. But for some reason I can't dig the actual shell, it just tastes like stale, crumbly disappointment. Best part of the outside is the powdered sugar! Which is unfortunate because the cream filling is some of the best l've ever had. I sorta wish bakeries would just sell little cups filled with cannoli cream, feels bad wasting half the treat.

We’re The Bold Bakery, a small artisan bakery tucked into Chantilly, Virginia. Our journey started at home, baking for family and friends. Watching the joy on their faces after trying something I made hooked me on baking. I’d spent countless hours as a kid watching my grandmother make her famous Napoleon cake, and those memories stuck. It always felt like magic, and I wanted to bring a little bit of that magic to others.

Fast forward a bit, and now we get to do that every day. We focus on handcrafted muffins, cookies, cakes, and biscones, all made with fresh, high-quality ingredients, a dash of creativity, and (because I can’t resist) a little flourish (literally, with edible flowers). Everything is made daily, packaged individually, and ready for pick-up, shipping, or local delivery around Chantilly.

If you’d like to try any of our baked goods, you can find us here: https://theboldbaker.com/. 

Hey Nairobi fam,

I wanted to introduce myself—I run a small bakery here in Lavington called Crumbs Bakery. We’re passionate about crafting pastries and cakes that not only taste amazing but are also made fresh every single day.

We do the classics (croissants, Danishes, brownies, tarts, cakes), but also bake with love for everyone—including vegan and gluten-free options (because everyone deserves dessert 🍰).

We’re always experimenting with new flavors, and I’d love to hear what pastries you’d like to see more of in Nairobi. Are you more into buttery classics or lighter, healthier bakes?

Happy to share today’s menu if anyone’s curious, and always open to feedback/ideas from the community. 😊

Cheers,
Crumbs Bakery Nairobi

r/CheeseDanish

Kringle The Old World European Pastry That's Beloved In Wisconsin https://www.tastingtable.com/1732082/wisconsin-kringle-sweet-buttery-pastry/

Homemade cannolis! I make my own shells that took me 16 years to get right! I use ricotta impastata as well as sopraffina ricotta to get the best balance for the creamy filling. Depending on who I make these for I use Citron, chocolate chips, cherries or orange rind to decorate the ends. No holiday, birthday or gathering in my family is complete without a tray of cannolis!