This recipe isn’t about bread, and at first glance, it might seem out of place on a website revolving around natural fermentation — seeing as there’s, gasp!, no fermentation at all — but read on and I know you’ll see the fit. A canelé is a small French pastry containing a mix of vanilla, rum, egg, butter, sugar, and flour. They’re quite challenging to make, requiring patience, practice, attentiveness, and perseverance. But the result? A small treat with a deeply caramelized shell and a soft, custard-like interior. The enticing look of these little pastries plays all too well to seduce, and their aromatic mix of burnt sugar, rum, and vanilla seals the deal. With interest piqued, questions ensue from those unfamiliar, and after trying, a steadfast disciple is born. In other words, when you make them, be sure to make extras.