A story about bakery

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

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...