Posts by baker1

I started as apprentice to a pastry chef from Paris, I stayed in the sink for 6 months, then started helping out with the baking, after 5 yrs I had some ability. Then I started a cooking apprenticeship, after a few more yrs I took on...

Hi there, I owned a retail/wholesale bakery for almost 20 yrs, I sold it last Feb, the problem with wholesale is you will only get 60% of the retail dollar. So you need to be very fast at benchwork, I concentrated on croissants and...

Most pastry chefs I know just don't bother with the typical recipe for tiramisu, pastry cream is the way to go. It seems tiramisu, as usual recipes call for it to be made are inferior from the get go. With a nice sponge and pastry...

It might be pain au lait or pain de mie, both are made with milk and butter ( or just heavy cream), either way. when using milk and cream in bread like these , it really helps to scald the milk first then cool below 100, I guess it...