In 19th-century Paris, pastry shops based their reputations on the financier, a small cake named after the local financial workers who enjoyed them. The Bread Project’s version utilizes the same old-fashioned method of stirring sugar with lightly beaten egg whites and browned butter, but then replace freshly ground toasted hazelnut meal for the classic almond meal typical of Parisian florentines. The result is a soft, dense cake with a lightly crisp exterior and slightly pebbly crumb. Baked in brioche tins and sprinkled with powdered sugar, it has a striking contemporary appearance. The financiers are made by The Bread Project in Emeryville, California, a nonprofit that trains people with limited resources in the art of baking, helping them develop expert job skills for working in the food industry.