A Sweet Tooth’s Guide to D.C. | Eater DC
"Inspired by visits to Bordeaux, owner and baker Mark Furstenberg brought the canelé to his D.C. bakery; Bread Furst now bakes canelé fresh daily and delights both natives and non-natives of France. Pastry chef Cecile Mouthon describes the ideal canelé as having a lacy, crusty outer layer caramelized until almost black and sticking to the teeth, with soft, custardy innards—more like an egg custard tart than a cake—and the canelé itself is a caramelized rum-flavored cake that traces back to the 1700s." - Eater Staff
