Toasting the almond flour enhances its nuttiness, resulting in a deeply flavored almond cream. Brushing the brioche with orange juice keeps the bostock moist. Spreading a layer of marmalade between the brioche and almond cream gives the bostock a bittersweet citrus flavor. Most restaurants that serve fresh bread make more bread than they can serve, leaving behind plenty of leftovers. When I cooked professionally, I often went home with a fresh loaf at the end of each night; as a young cook making $15 an hour, it was impossible to turn down free food, and I quickly accumulated a stash of bread in my freezer. I made a lot of toast, ate a lot of sandwiches, and filled my pantry with croutons and breadcrumbs. But my favorite way to use the loaves was for bostock, a French pastry of sliced bread (typically brioche) slathered with fragrant almond cream, topped with sliced almonds, then baked until puffy and golden brown.…