By Anne Marie Ellison Miller
A bostock is the pastry you didn’t know you needed in your life. Another genius approach to day-old bread and an alternative to an eggy French toast, a traditional bostock is a slice of brioche topped with frangipane and almonds. It’s good for breakfast. Or dessert. Or instead of pretty much any of your more sensible meals.
At Five Points Artisan Bakery on the cusp of Squirrel Hill in Point Breeze, they add raspberry to their bostocks. No pastry in the history of the world ever suffered from the addition of raspberries. These certainly benefit. The berries are jammy beneath an almond crème frangipane unsullied by any tinge of amaretto or the falseness of almond flavoring. Five Points strives to use the best ingredients – local when possible. Slivers of almonds and powdered sugar add texture and depth, while the toasted corners of brioche crunch and crumble pleasantly and benefit from a softening dip in a cup of milky tea or coffee. It’s tasty heated up or at room temperature. For all the bostock’s richness, it’s neither heavy nor too sweet, an unfussy but satisfying sort of treat, a small perfect thing.
Five Points Artisan Bakeshop is located at 6520 Wilkins Avenue in Pittsburgh. Their offerings rotate, so if you have your heart set on a bostock (as indeed you should), consider calling ahead at 412-521-BAKE (2253) to be sure you’re not disappointed.
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