The first time I had a gougère was at Proof Bakery in Atwater Village. I had no idea what it was except that it looked tasty and had good reviews. After quickly eating it up (without giving Gary as much as a taste, whoops) I still didn't really know what it was but I knew I had to learn how to make them!

A few weeks later I came across Tartine's first book and quickly snatched it as there was a gougères recipe in there! It was then that I learned a gougère is simply a savory choux pastry. Tartine's recipe asks for pepper, gruyère and thyme, but I used comte and rosemary instead (it's what I had on hand).  I can't wait to make these again and try different kinds of savory flavorings!  Cumin gougères?  Let's not get carried away here...