A Life in Baking, Pastry, and Libations.
Apples are one of the most widely cultivated fruits in the world and a staple of the dessert menu that transcends culture and time: apple sharlotka from Russia, apple strudel from Vienna, Alsatian apple tart and tarte tatin from France, and apple pie from America. The beauty of apples is, unlike most fruit, an apple... Continue Reading →
Cloyingly sweet and nondescript, honey was just another ingredient for desserts and ice creams. At least, this was true until I finally got around to opening the jar of lavender honey that I bought in France a few years earlier. I was flummoxed. The honey, a light tinge of beige, was thick, creamy and... Continue Reading →
It all started with two tweets: https://twitter.com/thesugarchef/status/367324839578578944 and two days later: https://twitter.com/thesugarchef/status/368157148599300096 It begs the question of why pastry chefs change so rapidly in kitchens (especially restaurants) when the chefs tend to stay so long that their names become inextricably linked with the business. Looking to take over the top toque? Your toddler will probably... Continue Reading →
Buttery. Salted. Caramel. 