The Journal

Notes from the atelier.

Why Belgian butter makes a better waffle

Fat content, cultured tang, and the science of a crisp shell with a tender heart.

Fat content, cultured tang, and the science of a crisp shell with a tender heart.

The three-week journey behind our most requested waffle — and why we'll never swap the origin.

Slow water, high cocoa, and why patience is the only ingredient we can't buy.

How Alphonso, saffron cream, and toasted kunafa strands became our shortest season and biggest wait.

Twice-baked, molten-centred, hand-scooped. Here's how it stays soft under a scoop of gelato.

A morning in the Udaipur kitchen — before the shutters roll up.