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There’s a bakery in Montreal that has to be the Bbst one I’ve ever found. Pains me to say this but they make amazingly wonderful bread. Not only good in the purist sense (like their sourdough) but their imagination.  They have White Chocolate Rolls that look like wee mushrooms – they take but two bites to finish. There is Spelt, Sunflower Seed and Tamari bread and there is this incredible bun-bread that is a rough-hewn sourdough (sort of) with chunks of sharp orange Cheddar cheese and hunks of dried or string figs. I am not a fan of dried figs but in this bread, the figs melt into puddles of caramel goodness. You are left with this rustic bread that you tear apart (and it’s even better on the second day) and out explodes splatters of melted cheddar and softened sweet figs. This is not a bun recipe: this is a celeberation. And best yet? Guillaume no longer uses their original recipe which was incredible. But that is my prototype and inspiration. So even if you wanted to buy what I bought- it doesn't exist anymore. Fortunately, this recipe does. 

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If you want to purchase this one recipe Cheddar Fig Buns, click here to purchase at $2.49 per recipe.

Hi there, fellow home and pro baker and fan of great recipes….

This very special, original recipe you requested and is describe above is available for
$2.49 U.S. via our BetterBaking.Com Pay-By-Recipe feature.  


Unlike our free recipes, most of our Recipe Archive recipes are available one at a time. Just pick and choose which recipe you want. Then click on the Paypal button and you will receive the information you need to retrieve the recipe as soon as your Paypal payment is processed (usually instant). You can save the recipe or print it out and you have access to the recipe for 1 day. Each recipe is a separate purchase.  


All our recipes have a unique, descriptive headnote describing what that recipe is about. You find recipes by searching buy category by putting a search word in the search box on the Complete Recipe Archive page.  


These recipes are for your use only. We ask that you honor our copyright by not sharing your password, nor posting the recipes elsewhere on other websites, nor reprinting them. These recipes are the intellectual property of Marcy Goldman & BetterBaking.Com. If you need assistance with any recipe, please do contact us. We advise you store or file your recipes as you purchase them.


Happy Baking from,

Marcy Goldman

Head Baker, Editor, and Host

Est. 1997


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