Bostock shares some similarities with French toast; it was created as a way to use up leftover bread. In the 1930s, French bakeries began transforming their day-old brioche into this decadent orange and almond-flavored pastry. Funny enough, given Bostock’s humble beginnings and relatively simple preparation method, you’ll be more likely to find it in upscale Parisian patisseries like Pierre Hermé and Ladurée, than at the average French corner bakery. Lucky for you, though, Amy couldn’t get the pastry out of her head after a trip to Paris, so you can find it every day, right here at the Bakehouse. Our bakers begin with a thick slice of our rich, buttery brioche bread, brush it with orange-flavored simple syrup, spread it with almond frangipane, sprinkle it with toasted almonds and, and bake it. They then finish it off with a dusting of powdered sugar! Trust us, it’s totally worth getting out of bed for.