We have been working on laminated doughs all week. We started with six different types of croissants and yesterday started making Danish. It is interesting working with Chef Brian Wood here at the San Francisco Baking Institute. He brings a fresh approach to laminated doughs. One which I hope to bring home to our school.… Continue reading Hello from San Francisco: Day 4
I am in sunny San Francisco this morning for a class on “breakfast pastries”. It is part of CHIC’s faculty development plan. I will be here all week reporting to you about my activities. Right now, I am getting ready to go to the San Francisco Baking Institute, SFBI. The morning is beautiful and the… Continue reading San Francisco here I come!