bostock

See also: Bostock

English

Noun

bostock (countable and uncountable, plural bostocks)

1. Stale brioche, spread with almond cream and sliced almonds and then baked
   • 2006, Dorie Greenspan, Baking: From My Home to Yours, New York, N.Y.: Houghton Mifflin Company, →ISBN, page 50:

     To make a single portion of bostock, cut a slice of brioche ½ to ¾ inch thick.

   • 2019 July 6, Tamal Ray, “Tamal Ray’s recipe for brioche bostock”, in Katharine Viner, editor, The Guardian‎^[1], London: Guardian News & Media, →ISSN, →OCLC, archived from the original on 2019-07-06:

     It was also where I had my first taste of bostock, a French pastry originally devised as a thrifty way to use up stale brioche.

   • 2023, Trevor Felch, Denise M. Leto, Daniel Mangin, San Francisco (Fodor’s Travel)‎^[2], 32nd edition, →ISBN:

     It’s walk-up only, so plan on enjoying your tarts, bostocks, sourdough loaves, and coffee (drip only; no espresso drinks) elsewhere.

   • 2023, Rosie Steer, “[Imbolc] Marmalade Bostocks”, in Slow Seasons: A Creative Guide to Reconnecting with Nature the Celtic Way, London: Bloomsbury Publishing, →ISBN, page 32:

     Stale pastries never seem to be a problem in my house, so I buy sliced brioche to make these bostocks: think of them as a hybrid of a brioche bun and an almond croissant.