My friend Faith is obsessed with these French teacakes called canalets. She has toyed with various recipes found online and recently invested in the individual copper tins needed to make the traditional treats, which are custard-flavored with fresh vanilla bean and rum, and oven-baked with a coat of natural beeswax, according to the menu at Saint Honoré in Portland, Ore. When I told Faith I’d be meeting with the owner of the boulangerie this winter while on business in the Pacific Northwest, she began gushing about the establishment’s canalets, which she discovered through her sister, who lives there.