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.
Elizabeth Raymer Griffin doesn’t usually let other people into her studio. It’s her workspace, her secret hideout, a virtual reproduction of her college studio apartment. But I’m lucky, because Liz is my friend, so when I ask if I can profile her, she just says “Yes, ma’am!” and invites me right over to her Braddock Avenue studio “for visuals” even though I know that she’ll only look at the pictures I take of her through her fingers.
Yes, that’s right, my friend the self-portraitist hates being photographed.
