bostock

See also: Bostock

English

Etymology

From French bostock, of uncertain origin; Russian восто́к (vostók, “east”) has been suggested.^[1]

Noun

bostock (countable and uncountable, plural bostocks)

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^[2], London: Guardian News & Media, →ISSN, →OCLC, archived from the original on 6 July 2019:
  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)‎^[3], 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.

References

^ Jenny Pearson-Millar (18 January 2021) “Bostock” (comment), in David Lebovitz‎^[1], archived from the original on 28 January 2021: “I’ve read that the name “bostock” is Russian for “east” — bostock pronounced with a B but written with a V. It’s supposed to have been invented in Paris by the café chain “Pushkin”… perhaps they are from the east of the country originally?? I emailed the café a few years ago but never heard back…”