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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It was an incredible opportunity to stagier at the prestigious Fat Duck restaurant. Entering a highly- respected and qualified 3-star Michelin restaurant was definitely nervous but exciting experience. My week was split into halves – the first few days were in the preparation kitchen, creating the individual components for the desserts and the last few...

~(゜・_・)゜~.。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...