"When Le Cordon Bleu-trained pastry chef Shaheen Peerbhai — alias Purple Foodie — opened a French boulangerie on Warren Street, Galette des Rois was always going to enjoy a special moment on the menu. A true labour of love, each galette is a three-day process, that begins with puff pastry made using Isigny Sainte-Mère butter and Moulin Dupuis flour for l’authenticité on day one. That gets precisely laminated on the second day, before finally being filled with rich, rum-boosted almond frangipane cream concealing the hidden fève on the third day. Sharp scoring, hot-stone baking, and generous glazing result in a glistening burnished finish that faithfully resembles a crown. Miel Bakery will also offer a weekend special galette, filled with Piedmont hazelnut praline and dotted with 64 percent Valrhona Manajari chocolate, but the traditional Galette des Rois will be available throughout January for pre-order collection, nationwide shipping, and limited in-store purchase at the bakery." - Emma Louise Pudge
