A story about bakery

We take the time to sprout the grains in most all of products to release nutrients to remain dormant.

~(゜・_・)゜~.。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...