A story about bakery

We take the time to sprout the grains in most all of products to release nutrients to remain dormant.
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Today, I finally ate at Le Pain Quotidien! (Yes, for first time – don’t judge /(・_・;)\ )… Generally, I’ve only noticed small stalls or small bakery shops just for take-away use, so this was my first dining experience. Quick background check, so Le Pain Quotidien translates to ‘The Daily Bread’ dating back to Brussels in 1990 by Alain...

~(゜・_・)゜~.。o○☆ – Happy New Year 2017!! – ☆○o。.~゜(・_・゜)~ What better way to start a brand new day/ year than a perfect bake! No soggy bottoms and a soft-gentle wobble-y centre – haha! (≧ロ≦) I love making lemon tarts because seeing that wobble is THE MOST rewarding feeling ever, the small joys of a pastry chef. Usually, a traditional...