A Life in Baking, Pastry, and Libations.
Fermentation draws a fine line between fresh and rotten. And if you’ve ever popped the lid on a bulging tub of soup, you’ll know that fine line usually veers towards rotten. But in notable cases, like yogurt, beer, cheese and bread, fermentation makes food desirable to eat. In bread, fermentation refers to the metabolic action... Continue Reading →
Retail bakeries are becoming extinct. I’m not talking about the generic in-store bakeries found in most supermarkets. I’m talking about the kind of bakery where flour, butter, sugar, and eggs arrive at the back door and leave through the front door as pound cakes, cookies, and breads. According to the Retail Bakers of America, forty... Continue Reading →
Where do we go from here? Ethnic flavors and inspiration: I'm always surprised that while people are receptive to the wanderings of avant-garde cuisine, they remain largely ignorant of the cuisine of 'immigrant' cultures. Mexican-style churros and Japanese-inspired mochi ice cream may be moving into the mainstream as have ethnic ingredients like dulce de leche... Continue Reading →
Modern Retro The demise of the ultra-iconic Twinkie and our yearning for culinary nostalgia ensures that retro desserts will linger longer than that Twinkie filling on your tongue. But mind you, "retro" does not imply a slapdash plate-up of cake, sauce and whipped cream. The first pastry chef to popularize the trend was Wayne Brachman... Continue Reading →
Buttery. Salted. Caramel. 