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Introduction for a new pro baker

post #1 of 2
Thread Starter 

hello,

 

I recently work as a pastry baker for a bakery for more than 1 year. I enjoy the profession because there is a lot of learning and can master my craft. I just signed up on this forum to get some advice, and get some questions answered. I just recently did several projects on chocolate making - and this gives me a new learning experience working with chocolate and making some loved confections to widen my products sold in the bakery. I have experience baking french cakes and pastries and other well known American baked treats like breads, pies, brownies, etcetera.  

post #2 of 2

Welcome to ChefTalk we are glad to have you please be sure to check out the pro pastry and baking forums.

Thanks,

Nicko 
ChefTalk.com Founder
All About Braising: The Art of Uncomplicated Cooking
All About Braising: The Art of Uncomplicated Cooking
Bacon (I made)
(26 photos)
Reply
Thanks,

Nicko 
ChefTalk.com Founder
All About Braising: The Art of Uncomplicated Cooking
All About Braising: The Art of Uncomplicated Cooking
Bacon (I made)
(26 photos)
Reply
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