Paul Hollywood braves subzero temperatures while in St. Petersburg, where he eats layered honey cake and a delicate curd tart named Vatrushka. Among his favorite food finds are the Russian pies, with intricate pastry patterns covering sweet and savory fillings.
A trip to Munich, Germany, offers Paul the chance to learn about the city's famous pretzels, as well as try baumkuchen, and finally he makes a Dampfnudel dessert that's traditionally served hot with black cherries and custard.
Paul is in Warsaw, discovering a café scene at Odette restaurant that would out-do even the best Paris can offer. With head chef, Jarek Nowakowski, Paul creates a new take on the Polish babka, a sponge flavored with citrus, honey and coconut.
Paul Hollywood visits Paris for the first time. Highlights of his trip include seeing the classic croissant and baguette baked in their origin city. Later, he turns eclair into a stunning "Choux Eiffel Tower."
British chef Paul Hollywood takes his baking on a journey around the world in this series, which premieres with Paul in New York, where he sees how donuts are made with fresh, innovative flavors. Also: He meets Jim Lahey, an Internet sensation who has invented a simple way to bake bread at home.