Danishes are one of those ultra impressive pastries that will have your guests rushing the brunch buffet table, and licking their fingers for more. So, when I was set with the task of bringing the starring (sweet) attraction to a family brunch over the holidays, I though I’d try my hand at a simplified version of this elaborate treat.

My infatuation with cinnamon rolls began in high school. I am a little ashamed to admit that instead of a wholesome, nourishing meal, at lunchtime I would instead shell out $1.50 to the high school cafeteria for one of their home-baked (or I guess it would be “school-baked”) cinnamon rolls. They were simple enough: warm and doughy, chewy and sweet, drizzled with a thick, white, sugary frosting, and — as one might expect — cinnamony.

I don’t know about you, but thanks to the fast food nation we now live in and the proficient marketing of processed food, when I hear the word “breadsticks,” unfortunately my mind conjures up thoughts of greasy, doughy, bloated blocks of bread sandwiched together in a pizza box, served with a side of one or another variety of mysterious dipping sauce. Or the one of a billion, store-bought, frozen, oven-ready breadsticks — akin to the upscale breadstick that you might expect to find at the average pasta franchise — which, although quick and easy, are quite generic and filled with preservatives and artificial flavors.

Pull out your beret and get your black-and-white striped boat-neck t-shirt — we’re making a basic French baguette.

This is the bread that we all look forward to eating when we go out to a restaurant or that we expect to see slung under the arm of Parisians out doing their daily shopping: a simple baguette with fabulous flavor, smooth and chewy texture, and the best crust. This delicious traditional bread is anything but fancy, containing nothing more than flour water, yeast and salt. Make often and eat fresh, as without any fat, these breads have little staying power… but that won’t be a problem, as they will most certainly be devoured well before they’re past their prime.

There is nothing quite as satisfying as making bread. Especially if it’s the nourishing traditional bread of European Jewish peoples known as “challah,” eaten on Shabbat and Jewish holidays (except Passover, when leavened bread is not allowed). Challah is a rich, eggy, and deliciously tender yeast-leavened bread that’s surprisingly easy to make, and quite fun to shape, as it is typically braided, which makes for a beautiful presentation.