• alicek94 on October 15, 2023

  This book has so many interesting flavor combinations but is absolutely riddled with errors. I recommend using this more as a source of inspiration and sourcing component recipes from different books. The other really annoying thing about this book is it's wasteful - it calls for much larger quantities of ingredients than is actually needed. That being said, @chubbeekitchen on instagram baked a whole bunch of recipes from this book back in 2020, and wrote out really useful notes on the recipes she tried out. The following recipes have errors or incorrect quantities (that I know of): Pastry Cream, Scones, Plum Tart, the croissant dough, Cherry Pistachio Braid, Lemon Blackberry cake, Pate Brisee, Sticky Date Pudding, Alfajores, Babka rolls, Smores Cookies, Tres Leches, Lemon Meringue Tart, Banana Chocolate Streusel Muffins, Lemon Poppy Loaf, Pain Au Lait Loaves, White chocolate tart, Cardamom Sticky Buns, Banana Nutella Crostatas, Bacon & Cheese Brioches, Caramel Donut)

• MmeFleiss on May 01, 2019

  I made the condensed milk pound cake and the kouign amman this past week and everyone in the house were fighting over the last bits of both. Everyone is in love with this book and is asking when I’m baking something new from it.

Notes about Recipes in this book

• The best easiest baked dessert: nectarine and blackberry crisp

  • Jenny on September 01, 2019

    This is truly the best easiest baked dessert ever. It takes a few minutes of hands-on time and the rest is oven or freezer (for the crisp). So perfect.

• Brioche dough

  • Smokeydoke on July 11, 2020

    I'm hesitant about this recipe. Firstly, that's a lot of eggs. Second, that's a ton of dough, I hope your stand mixer can handle it. Brioche dough is sticky and a PITA to knead by hand. I'm just writing out my thoughts, I didn't try the recipe and I don't think I will. Mtetpon's photo does look gorgeous though.

• Cardamom sticky buns

  • Smokeydoke on July 17, 2020

    I have been dying to write this review, I’m so excited, my new favorite pastry in all the world. Unfortunately I had a fail with the original recipe, but it was the most delicious thing I have ever baked, so I tried again. I made Swedish-style buns instead of the Danish ears and it was a success. Photo included. There’s lots of little errors in the original recipe, I wouldn’t make her sticky topping as written, I’d use another recipe. And she doesn’t give detailed instructions on how to make the Danish buns, my filling melted out, probably because I didn't close them properly. However, with a little tinkering, they came out great.

• Croissants

  • Jenny on September 03, 2019

    I made almond croissants using the croissant recipe. Almond paste in the center and almonds and powdered sugar to finish. A little flat but delicious.

• Apple Danishes

  • Astrid5555 on December 01, 2019

    Used this recipe as inspiration to find a way to use up my leftover store-bought croissant dough which I had used in another recipe the same day. Came together quickly by also using my leftover “Tartine” pastry cream, which I prefer to any other pastry cream because it uses whole eggs instead of egg yolks only instead of the required apple marmalade and almond cream. Was a little bit confused by the recipe instruction to “arrange the apple slices in a spiral pattern on each circle”, since the circles are actually quite small. Nevertheless, younger son gobbled them all up within minutes, so they must have been quite delicious.

• Kouign amanns

  • amandabeck on April 09, 2020

    These turned out fabulous. It was a multi-day project for me. Dough was tough to roll out in order to laminate, but it worked out. Didn't have diastatic malt so left it out.

• Caramelized onion, bacon, and kale quiche

  • DKennedy on June 02, 2019

    A ton of work but totally worth the effort. The way she has you caramelize the onions and the 9 egg yolk custard are both new techniques for me. I am so pleased with my results! Going forward, having some of these items in my frozen pantry (bacon/sauteed onions/blanched greens/pate brisee) will make this less of a time-suck. But even factoring in all the steps and dirty pans, this is a make again and again dish. *First recipe I've tried out of the book.

  • Smokeydoke on July 22, 2020

    This was a great quiche. I’m thoroughly enjoying the book. Photo included.

  • DKennedy on April 18, 2022

    Made this crustless today. Excellent. Also made the carmelized onions and the custard the night before and assembled just before cooking. Filling: spinach, baby broccoli, tiny tomatoes, garlic, and caramelized onions.

• BBQ chicken hand pies

  • Smokeydoke on March 08, 2021

    It took me 4 hours to make 4 pies. And I bought pre-cooked rotisserie chicken and store-bought BBQ sauce. I'd imagine if you made your own, it would add two more hours. So worth it though, the crust was so flakey and delicious.

• Strawberry-white chocolate scones

  • marvymer on June 02, 2019

    It appears that there is a quantity error in this recipe. The recipe in the book call for 50ml / 3 TBSP plus 1 tsp heavy cream. However on the République LA website, this recipe calls for 528ml / 2 cups plus 3 Tbsp heavy cream. https://republiquela.com/strawberry-white-chocolate-scones-recipe-by-margarita-manzke/

  • qchu204 on April 02, 2023

    I have the Kindle version of the book and the recipe has been updated to reflect the error about the cream in this recipe. I made this recipe once as written and again cutting in fourth and it turned out better with the smaller amount as it was easier to mix the dough without worrying about overworking it. The scones spread a lot when baking so had a soft texture and they were very sweet with the amount of white chocolate as written in the recipe. The NYT has a similar recipe for strawberry drop biscuits and turned out better baked at 425 for 15 minutes vs 350 for 20 minutes as written for the recipe.

• Fig-tahini cookies

  • ChelseaP on May 22, 2021

    Such a delicious cookie. We also love David Lebovitz's version of these cookies that add milk chocolate chips to the dough.

• République's chocolate chip cookies

  • eclairea on February 14, 2025

    My go-to choco chip cookie recipe so far! Bang pan 3-4 times as soon as they come out of the oven.

• Walnut-date bars (food for the gods)

  • nadiam1000 on July 13, 2021

    Love these bars - enjoy them at the bakery and so happy to make them at home. I halved the recipe and baked in 13x9 for 45 minutes. Also, used weight measurements. Rich and sweet with a wonderful chewy texture.

• Spiced shortbread cookies

  • DKennedy on January 01, 2024

    Susan gifted me a batch of this dough for my embossed rolling pins. Flavor is fantastic and the imprints really are nice on them.

• Chocolate-pistachio biscotti

  • DKennedy on May 06, 2022

    We buy these every single time we go to Republique. They are the best.

• Blueberry-lemon-coconut loaf

  • julesamomof2 on April 27, 2020

    Absolutely delicious! This recipe makes 2 loaves, which ended up to be a good thing since I ruined the first loaf by trying to remove it from the pan right out of the oven and it stuck horribly. In my defense, the recipe requires it, however I left the 2nd loaf to cool in the pan and that was great-super moist and we loved the addition of coconut.

• Condensed milk pound cake

  • Mtetpon on October 25, 2020

    This is a simple recipe but I had to bake mine for 55 minutes for it to be done.

  • Astrid5555 on January 02, 2024

    Too sweet for my taste, needed longer to bake than stated in the recipe, quite easy to make.

• Orange blossom madeleines

  • qchu204 on February 05, 2026

    The batter was very fragrant with the orange zest and orange blossom water but unfortunately the flavor did not come through. I liked that it was a short resting time of 10 minutes. I also didn’t get the bump in any of my madeleines. I won’t use this recipe again.

• Meyer lemon-blackberry-olive-oil cake

  • darcie_b on January 01, 2021

    I needed four lemons to get enough slices to cover the cake - err on the side of using too many lemons than too few.

  • adelina on March 08, 2021

    Very beautiful once done. I did not have 9 inch pan so used rectangle cake pan instead. I loved how moist the cake was. My only trouble was removing the tartness and the slight bitterness from the lemons. Next time I will be letting the lemons cook down in the syrup to steap the sweetness vs draining them right away.

• Carrot-almond cakes

  • Smokeydoke on April 28, 2026

    I made these a while back so I can't remember all the details, but the recipe is ok, it needs tweaks to be good. Every recipe I've tried so far has been amazing but they all need tweaks. I used store-bought almond flour and it cut down on a lot of time. The cake itself is tasty but simple. I put on a drizzle of icing, however the possibilities are endless. I'm thinking of making it savory next time and serving it as a side. Pic included.

• Berry-tres leches cake

  • amandabeck on April 09, 2020

    Delicious, was a hit at a party (even among many who had never had tres leches before!) Beautiful looking with minimal fuss-- candied kumquats really make it fancy!

  • ernie_uamsvc on May 26, 2026

    This was a crowd pleaser. I didn’t use the entire amount of the milk mixture.the cake was already moist. With Harry’s Berries on top, it was irresistible.

• Eat Your Books by Jenny Hartin

  Be inspired to create beautiful pastries that would be at home in any pastry shop's window with Baking at Republique.

  Full review

• David Lebovitz

  The book teaches you professional techniques, as promised, then gives ways to turn the “master recipes” (like Pain au lait and Pâte sucrée) into a variety of desserts.

  Full review