She Dreams in Bombolini and Brioche

The stars aligned in Hollywood when République opened. Now, with a new cookbook and a global empire, Marge Manzke is ready for the spotlight. The sign of good brioche dough—the sweet, yeasty base for loaves, buns, or cinnamon rolls—is that it can pass something called the windowpane test: A baker will pull at the kneaded […]

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