{"id":1233,"date":"2013-05-02T12:34:21","date_gmt":"2013-05-02T10:34:21","guid":{"rendered":"http:\/\/www.roadtopastry.com\/blog\/?p=1233"},"modified":"2013-05-02T15:36:48","modified_gmt":"2013-05-02T13:36:48","slug":"pastry-history-what-is-a-savarin","status":"publish","type":"post","link":"https:\/\/www.roadtopastry.com\/blog\/pastry-culture\/pastry-history-what-is-a-savarin","title":{"rendered":"Pastry history: what is a savarin?"},"content":{"rendered":"<p>The <strong>savarin<\/strong> is one of those cakes with a <strong>nice history behind<\/strong>, but it also requires some knowledge in order to make it.<\/p>\n<p><a href=\"http:\/\/www.roadtopastry.com\/blog\/wp-content\/uploads\/IMG_3004.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-1246\" alt=\"IMG_3004\" src=\"http:\/\/www.roadtopastry.com\/blog\/wp-content\/uploads\/IMG_3004.jpg\" width=\"1600\" height=\"1067\" srcset=\"https:\/\/www.roadtopastry.com\/blog\/wp-content\/uploads\/IMG_3004.jpg 1600w, https:\/\/www.roadtopastry.com\/blog\/wp-content\/uploads\/IMG_3004-300x200.jpg 300w, https:\/\/www.roadtopastry.com\/blog\/wp-content\/uploads\/IMG_3004-1024x682.jpg 1024w\" sizes=\"auto, (max-width: 1600px) 100vw, 1600px\" \/><\/a><br \/>\nFor this reason, I&#8217;ve created a full page on <a title=\"Savarins\" href=\"http:\/\/www.roadtopastry.com\/blog\/savarins\">savarins and babas<\/a> where you can find the history, but also details on how to make, soak and flavour your savarins!<\/p>\n","protected":false},"excerpt":{"rendered":"<p>The savarin is one of those cakes with a nice history behind, but it also requires some knowledge in order to make it. For this reason, I&#8217;ve created a full page on savarins and babas where you can find the history, but also details on how to make, soak and flavour your savarins!<\/p>\n","protected":false},"author":1,"featured_media":1296,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"footnotes":""},"categories":[154],"tags":[236,155,233,235,237,231],"class_list":["post-1233","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-pastry-culture","tag-baba","tag-france","tag-pastry-history","tag-poland","tag-rum","tag-savarin"],"_links":{"self":[{"href":"https:\/\/www.roadtopastry.com\/blog\/wp-json\/wp\/v2\/posts\/1233","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.roadtopastry.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.roadtopastry.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.roadtopastry.com\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.roadtopastry.com\/blog\/wp-json\/wp\/v2\/comments?post=1233"}],"version-history":[{"count":0,"href":"https:\/\/www.roadtopastry.com\/blog\/wp-json\/wp\/v2\/posts\/1233\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.roadtopastry.com\/blog\/wp-json\/wp\/v2\/media\/1296"}],"wp:attachment":[{"href":"https:\/\/www.roadtopastry.com\/blog\/wp-json\/wp\/v2\/media?parent=1233"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.roadtopastry.com\/blog\/wp-json\/wp\/v2\/categories?post=1233"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.roadtopastry.com\/blog\/wp-json\/wp\/v2\/tags?post=1233"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}