Have you had naan with cream cheese?
Headed by award winning baker @artisanbryan , Afghan bakery, Diljan, is bringing saffron-filled pastries and chewy sourdough naan to NYC’s bakery scene.
📍 330 Hicks St, Brooklyn, NY 11201
I’m here to finally present to you my second cookbook PAN Y DULCE: THE LATIN AMERICAN BAKING BOOK!!!! Publication is November 12 but I NEED YALL TO PRE ORDER TODAY (and tomorrow and pretty much every day until til pub so get a bunch of copies plz and thanks). I am very very excited about seeing the world bake the beautiful and delicious breads, pastries, desserts and savory deliciousness of Latinoamerica. I may not be your typical artisan baker. You might only see the surface that exists within the content creation and media that I have been consumed in. But in real life, from New Orleans to Miami to NYC has been years and years of baking with the inspiration of countries like Honduras, Venezuela, Mexico and Cuba and feeding communities, friends and families with these very recipes. There are almost 150 recipes in this book and it will include as much bread baking and sourdough baking, tips and techniques as you might expect from me, with the addition of an expansive pastry and dessert section. It wouldn’t be complete without a mouthwatering savory baking section of course.
I’ve been working on the idea of this book since even before my first one, but I have to thank my editor Micheal Sczerban and Voracious/Little Brown for being amazing and patient and finally making this into a reality. This is it! And the photography team was just wonderful and I cannot wait for you all to see how we made these recipes into a some very beautiful visuals (thank you Brittany, Maeve, Monica, and Lizzie). As always Bridget for being the best partner for creative brainstorming no matter what project I am working on. And shoutout to the best literary agent in the game Andrianna deLone!!
The homies over at Barnes and Nobel are running a 25% off discount from today through Friday only so PRE ORDER YOUR COPY AND LETS GET READY FOR THE YEAR OF PAN Y DULCE!!!
#cookbook #pan #pandulce #artisanbaker #latinoamerica
Ladies and Gentlemen, we present to you Mr. and Mrs. Flaky Biscuit! Our wedding at the @twahotel was a magical time, surrounded by all of our beautiful loved ones. But the best part about it was taking our relationship to new heights. There was so much love going around, it was surreal! Here’s to a lifetime of travels and business building together ❤️🥂 Thanks to the wonderful @thegingerb3ardmen for capturing our special moments. Can’t wait to share more of thier beautiful work with y’all!
The Sheer Pira is looking FABULOUS right now. Perfect cross lamination, pistachio frangipane, Afghan milk fudge, and a silky vanilla diplomat cream. Come to @diljanbakery and grab some before we sell out! Or come tomorrow! Or Monday!
#afghanbakery #sheerpira
Forget the crowded cafe reservations. We’re turning the backyard into the ultimate artisan bakery this weekend with a little help from @ArtisanBryan . ☕️🔥
While the Ooni Koda 2 Max is famous for world-class pizza, its massive cooking space and dual-zone heat make it a powerhouse for brunch. We’re talking a sky-high, laminated crust quiche that brings that "backyard BBQ" smoke to a delicate French classic.
Quick, easy (once that dough is ready!), and incredibly tasty. Whoever you’re treating this weekend, they deserve an Ooni brunch.
The long stretch in the evenings are made even better with the Ooni Koda 2. But @ArtisanBryan has the perfect sourdough pizza recipe made hands-free with the Ooni Rotating Stone to make al fresco dining a breeze.
Recipe below or tap the link in the bio. 🔗
The Recipe 🍕
Ingredients
Levain: 50g sourdough starter, 50g “00” flour, 50g whole-grain flour, 100g warm water.
Final Dough: 310g warm water, 200g levain, 10g sea salt, 425g “00” flour, 75g whole-grain flour, olive oil.
Method
1. Build Levain: Mix levain ingredients in a jar. Cover and let double in size (3–4 hours).
2. The Mix: Dissolve salt and 200g of your active levain in warm water. Gradually mix in flours by hand. Let the dough rest for 10 minutes.
3. Knead: Knead by hand (15 mins) or stand mixer (10 mins low, 2 mins medium) until the dough is smooth and bounces back when poked.
4. Bulk Ferment: Shape into a tight ball, place in an oiled bowl, and cover. Let sit at room temperature until doubled (approx. 3 hours).
5. Ball & Cold Proof: Divide into 3–4 equal pieces. Shape into smooth balls and place on a floured tray. Cover and cold-proof in the fridge for 24 hours.
6. Prep: Remove from the fridge 2 hours before baking to reach room temperature.
7. Fire It Up: Preheat your Ooni to 950°F (500°C).
8. Bake: Stretch, top, and launch! Cook for 1–2 minutes, rotating for an even char.
Slice, serve, and enjoy! 🤌
Happy Birthday to the best wife and mama out there @bridgetannkenna I love you so much! We’ve done it all haven’t we? Here are some of my favorite moments along the ride:
1. I think it’s a pub in London but we look really good so I’m leading with this 😂
2. Remember this chicken plate somewhere on the Mediterranean??
3. Aguila beers in the mountains of Medellin
4. Proposing on a private beach in the Amalfi Coast and you taking a little too long to say yes or me talking too much
5. Spending a month in Oaxaca and drinking mezcal and eating tacos pastries all day
6. Barcelona tings
7. THIS pastelito in Bogota!!!!
8. This incredible dinner in the south of France ❤️
9. I wanted to include the picture of us in the casino by the vineyard but this was more appropriate 😂 Burgundy tings!
10. The Scottish Highlands. Breathtaking.
11. Introducing you to The Emirates Stadium in North London COYG
12. Camping around the Pacific Northwest in a van. Soooo fun.
13. These peacocks somewhere in France and wine in the garden
14. Vending machine pizza somewhere in Europe was lowkey bangin
15. Montreal……..
16. Joining me every day In the trenches of my quest to open a bakery
17. The Gorges du Verdon!
18. Getting married at an airport 🤣
19. You fearlessly swimming in the ocean the day before giving birth and me being very very stressed about it.
20. And of course, watching you nurture and care for our beautiful boy every single day. You’re the best. I’m so lucky.
Bolani is finally hitting our shelves, weekends only, starting on Saturday! Paired with our Afghan green chutney, this is one of the most incredible breads out there. We are using 100% stone milled flour to create a crisp, light dough that shatters with each bite. It’s stuffed with a filling of potato, charred leeks, and various spices. We will only have a limited amount! 🤲🏾
#bolani #afghanbread
You can now get our Naan e Roghani in three different flavors: everything, sesame, and plain. Our everything mixture is made with plum sesame, black lava salt, nigella seed, white sesame, and onion. Our sesame is just nigella and white sesame, and the plain is plain. As always, our bread is made with 100% stone milled flour and fermented naturally, cold, and slow for optimal flavor and digestibility. It is generously infused with 18% olive oil, as evidenced by the name Roghani, Roghan meaning oil. Pair our breads with either a halal beef bacon and scallion dip, or a sour cherry dip 🤲🏾
#afghanbakery #naan
@ArtisanBryan ’s Buffalo Chicken Sourdough is artisan pizza made easy. 🍕🔥 With the Koda 2 Max hitting 950°F at the turn of a dial and our rotating stone handling the turn, achieving that perfect leopard-spotted crust is now a hands-free operation.
Here’s how to make it for yourself...
The Ingredients • Dough: Sourdough starter, strong white & spelt flour, salt. • Toppings: Chicken leg quarters, buffalo sauce, buttermilk, butter. • Finish: Sliced & shredded mozzarella, red onion, blue cheese, green onions.
The Method • Cold Ferment: Mix and cold-proof your dough for 48 hours for that signature @ArtisanBryan airy structure. • Easy Roasting: Roast marinated chicken at 500°F; the rotating stone ensures an even, juicy cook automatically. • Prep the Crunch: Shred the chicken in buttery buffalo sauce and mince the crispy skin for a salty garnish. • Build: Stretch your dough and layer with both mozzarellas, buffalo chicken, and red onion. • Set & Forget: Crank to 700°F and let the stone rotate for a perfect, hands-free char—no turning peel needed.
Top with blue cheese and crispy skin. Enjoy! 🍕
Afghan desserts and flavors, reimagined. That’s what we do at @diljanbakery and we are really proud of the team we are building. We take pride in our use of only stone ground and organic flours, even for our pastries. The Saffron Shah and Sheer Pira both showcase the beautiful aesthetics and texture of cross lamination while each highlighting something really important in Afghan cuisine. The actual Sheer Pira is in the center of the dish, a sweet and tangy cardamom rosewater milk fudge, complimented by a pistachio frangipane and a silky vanilla diplomat cream. The Saffron Shah focuses on the Afghan saffron infused cream that’s generously piped into the symbolic crescent shape, also dipped into saffron infused white chocolate. The pomegranate molasses fig bun is absolutely delectable, our laminated dough layered with pastry cream and figs rehydrated overnight with pomegranate molasses. Come on by to Diljan and try the whole menu 🤲🏾
📷: @ultraclay
#afghanbakery
