Any pastry chefs out there who are working on the use of transformed dairy, smoked chocolate, butter, flour in their desserts; please contact me at firstname.lastname@example.org for an article that I am writing for Dessert Professional magazine. Tight deadline so respond quickly please. thanks.
author of The Dessert Architect
Added by robert wemischner on January 26, 2012 at 12:42pm — No Comments
I'm a messy pastry chef. I enjoy making, eating, and even talking about everything bakery. From bread to cake I love to learn and teach. Please leave commments if you would like to see somthing I've made or you would like me to make.
Added by Jaime VanderWoude on January 2, 2012 at 11:21pm — No Comments
Added by Jaime VanderWoude on January 2, 2012 at 11:19pm — No Comments
I know pumpkin cookies are out of season but they are a favorite in my house all year long. Over the years I have…Continue
Added by Jaime VanderWoude on January 2, 2012 at 11:16pm — No Comments