A Life in Baking, Pastry, and Libations.
On our way home from a farm visit, my produce sales rep showed me a picture of the most intricately designed pie I had ever seen and asked me if it was edible. It seemed so although I guessed the crust was likely shortening-based to withstand that much carving and physical manipulation. The photo was... Continue Reading →
I created this rose as one of several pieces for a culinary competition. I used three different bread doughs to sculpt and assemble the final piece but pate morte (“dead dough”) was my favorite decorative bread medium to work with. Because it uses no yeast or diary, pate morte is easy to shape and lasts... Continue Reading →
Buttery. Salted. Caramel. 