Chocolate recipes always help me to get through January, which is probably my least favorite month of the entire year. The festive season is over, and Easter still feels about a million miles away. There …

costumes to confections
costumes to confections
Chocolate recipes always help me to get through January, which is probably my least favorite month of the entire year. The festive season is over, and Easter still feels about a million miles away. There …
As Valentine’s Day approaches, I’ll be offering a series of recipes to help inspire your creativity as you bake and share with loved ones (or treat yourself!) over the next couple of weeks. Today’s Valentine …
Did you know that National Blonde Brownie Day is an actual holiday? (There really is a day for everything!) Celebrated on the 22nd of January, it’s a day to bake and enjoy blondies, a brown …
One of my latest creations is this autumn pear entremet cake. Built inside a metal ring, entremets (layered mousse cakes) feature a variety of contrasting components. This combination creates the experience of tasting multiple flavors …
Week three of Superior Pâtisserie kicked off with everyone’s favorite night…cheese night! The cheese lecture, given by Tom Badcock of Harvey & Brockless, is always a highlight of the term. For the Superior lecture, we …
Week Two: Viennoiserie During the second week of Intermediate Pâtisserie, we focused on Viennoiserie. Viennoiserie serves as the “bridge” between pâtisserie and boulangerie. These are pastries which are generally made with an enriched dough. Enriched …