I know that if you want to make the lightest, fluffiest biscuit, you’re suppose to use a southern flour like White Lily. But what if you want a flaky biscuit. Would an all-purpose flour like Pillsbury be okay? (6 replies, last updated by lewis September 3, 2001)

's even still around. Any places in New York that make this kind of rugelach? They were deliciously flaky and crunchy – not soft and chewy like so many rugelach around now . . . (3 replies, last updated by BklynBlaise August 24, 2009)

OMG...!!! After years of searching I was walking thru the pastry aisle at the Shaw’s Market in Johnston, RI the other day and finally found a box of those famous Vachon Flaky Puff pastries that my son grow up on in the... (1 reply, last updated by masha bousha July 20, 2009)

We drove from Eatontown to The Flaky Tart (Atlantic Highlands) this morning. The pastries are still good. The prices were higher and the scones were smaller. Although, they have good products, it’s not worth the time and... (1 reply, last updated by bgut1 September 20, 2008)

I noticed that when I was there on Saturday. Also I think that their hours during the week are 10am to 7pm. Not sure about weekend hours. I had a pretty yummy cinnamon bun from Flaky Tart over the weekend... yummmm WON... (1 reply, last updated by wontonfm July 15, 2008)

don’t understand. But that isn’t really the point. The thing that pains me about this is that they used to have a product called "Flaky Flix" and no matter where I search in Los Angeles, I simply cannot find these... (24 replies, last updated by leveraction March 14, 2008)

Flaky Tart is making me go off my diet! Aarghhh! I just had an Ontario strawberry muffin which was divine. Filled with lots of sweet strawberries, the muffin was so light in texture and not overly sweet, even with a crumb... (3 replies, last updated by wontonfm July 4, 2008)

. i just made thomas keller’s quiche from his new bouchon book. the crust came out wonderfully flaky and all he did was have me mix half the flour and all the salt. then throw in the butter until it’s totally mixed in.... (3 replies, last updated by JudiAU May 17, 2005)

Hi, I’m new to the boards and I’ve found a lot of the posts to be helpful. But here’s something I haven’t been able to find anyone else having trouble with. About a year ago, little black flakes started... (6 replies, last updated by Procrastibaker November 11, 2006)

I ordered a birthday cake for my husband from Flaky Tart (711 Mt.Pleasant Rd). It was PERFECT! Just what we wanted... tasty, moist chocolate cake with chocolate buttercream icing... The whole process for getting this cake... (2 replies, last updated by kawarthagirl November 19, 2009)

I noticed a few days ago that Flaky Tart has introduced savoury pies and I managed to snag one today. They only had the steak and mushroom pie but it was utterly delicious. Picture their exquisite light, flaky crust filled with... (10 replies, last updated by wontonfm May 30, 2009)

just to let the other uptown pie lovers know, flaky tart on mount pleasant (everyone’s favourite pie street) is now taking pre-orders of pumpkin pie for thanksgiving. i had a sample yesterday and promptly put down my $14. (1 reply, last updated by BokChoi September 21, 2008)

Just noticed that Flaky Tart just opened on Mt Pleasant, a couple of storefronts up from Culinarium...opposite Sobeys. Website says: "The Flaky Tart is the creative expression of Madelaine Sperry, former pastry chef of The Rosedale... (45 replies, last updated by zed1984 February 1, 2009)

On Saturday, we aged several years while attempting to eat crepes on Smith Street. After taking a seat at the half-full Crepe Factory, several staff people glide right by and smile spacily at us, but no one brings us menus.... (4 replies, last updated by Jodi Kantor February 4, 2001)

Well, I finally got the Cuisinart FP and was ready to try it out making a flaky pie crust which was going to be used as a topper on chicken pot pies. I used a simple (so I thought) recipe that required 1 1/4 flour, 1/2 c chilled... (9 replies, last updated by emilief October 12, 2009)