Mix Magazine, The Oregonian
Canelés are hard to classify. Are they a cookie? A cake? These specialties of the Bordeaux region in France are really in a class of their own. The best among them have a crackly, caramelized outer shell that melts into a soft, caky-custardy interior — an obsession-inducing combination that defies categorization. The golden, crown-like treats have become a common sight in pastry cases around Portland. Who, we wondered, made our ideal version? Well, we'd just have to find out.