A Life in Baking, Pastry, and Libations.
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 →
Theme: Paying homage to ancient Italian ingredients. Inspiration: I’d love to wax poetic about being inspired by La Cucina Italia for this dessert but the truth is more mundane: I had been logging the same case of farro flour in my inventory for two months and I got tired of looking at it. Farro is a staple grain... Continue Reading →
Buttery. Salted. Caramel. 