Steel & Rye’s Almond Bostock Pastry Is the Best $5 You’ll Spend This Month - Eater Boston
"In the U.S., the bostock generally gets less airtime compared to its spotlight-hugging French siblings like the chocolate croissant, but at Milton restaurant and bakery Steel & Rye, the pastry shines on the menu. Head baker Aditya Sastri’s bostock retains many elements of the traditional French pastry, including brioche, frangipane, almonds, and powdered sugar. But Sastri’s creation also uses leftover croissant dough trimmings that are usually thrown away, along with a more generous helping of frangipane. 'It’s the best part of an almond bostock,' says Sastri." - Wilson Lee
