Steel & Rye

Steel & Rye’s Almond Bostock Pastry Is the Best $5 You’ll Spend This Month | Eater Boston

"I found Steel & Rye’s bostock to be a standout on the menu: taking the traditional French bostock—day-old brioche (here adapted from day-old almond croissant dough), frangipane, almonds, and a dusting of powdered sugar—and elevating it with leftover croissant trimmings and a more generous helping of almond cream. Head baker Aditya Sastri dips day-old almond croissant dough in simple syrup, slathers it with frangipane, and even braided the dough during development so the trimmings wouldn’t fall apart in the oven; perfecting the versatile croissant dough took over three months of experimentation. The bostock began as a sustainable replacement for the almond croissant while Sastri found a waste-free way to keep both items, and though customers were confused at first they quickly became fans and it became a permanent menu addition. Sastri, originally from Bengaluru and trained at the Culinary Institute of America with stints at places like Tatte and Allium Market, was given free rein by owner Dan Kerrigan to expand the pastry program after converting the restaurant’s private dining room into a bakery kitchen; reducing waste is central to his approach, with the croissant dough also used for croutons, French toast, bear claws, and a seasonal strawberry danish that utilizes every part of the fruit. Steel & Rye’s bakery is located at 95 Eliot Street in Milton and is open 7 a.m. to 4 p.m. on weekdays and 8 a.m. to 4 p.m. on weekends (closed Mondays)." - Wilson Lee