A Life in Baking, Pastry, and Libations.
New Flours, New Flavors I’m bored with baking, baking with wheat flour that is. Last year, I stumbled upon a case of faro and chestnut flours in my work kitchen and played around with pound cakes, muffins, and sponge cakes. As wheat flour has formed with basis of baking traditions in the United States, it... Continue Reading →
Spurned by my great disdain for Red Delicious apples and boredom with Granny Smith apples, I've spent the last week scouring the farmers' markets and local orchards for unique apple varietals with sweet, tart and crisp flesh. Cook's Thesaurus compiled a visual guide of common apple varieties that I used as my starting point. This... Continue Reading →
Buttery. Salted. Caramel. 