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Breton Beats

Location:

Washington State & France

Forum Post Count:

192

Join Date:

2/20/07

Culinary Experience

Professional Baker

About Me:

Navy Brat, Tauraus, Mom, Proud American expatriate, public speaking addict, useless home cook,

Interests (Hobbies, favorite activities, etc.):

Being a mom, Gastronomy, writing, living abroad, Brittany & Paris, knitting.

What I do for a living:

Owner/Chef - Bakeshop/Bistro

Breton Beats's Recent Activity

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Making Raviolis on a Sheeter
Breton Beats posted in this thread in Professional Chefs 2/17/09 at 8:58pm | 0 replies | 298 views
young and love to travel
Breton Beats posted in this thread in Professional Chefs 2/17/09 at 8:53pm | 7 replies | 639 views
Brining turkey
Breton Beats posted in this thread in Food & Cooking 11/8/08 at 11:04am | 1 replies | 545 views
Crab stock, does it really have that much flavor?
Breton Beats posted in this thread in Food & Cooking 11/1/08 at 8:35pm | 9 replies | 8519 views
Baking equipments....
Breton Beats posted in this thread in Pastries & Baking 11/1/08 at 8:11pm | 3 replies | 880 views
Personal Chef Help - Reheating Fish & Roasts?
Breton Beats posted in this thread in Professional Chefs 11/1/08 at 10:53am | 9 replies | 5030 views
How to make a 'crust' for roast beef?
Breton Beats posted in this thread in Food & Cooking 11/1/08 at 8:37pm | 10 replies | 7491 views
Can my croissant dough be fixed, or should I start over?
Breton Beats posted in this thread in Pastries & Baking 11/1/08 at 8:21pm | 2 replies | 783 views
Job interviews
Breton Beats posted in this thread in Professional Chefs 10/24/08 at 10:58am | 7 replies | 845 views
Ice to "shock" the stock...
Breton Beats posted in this thread in Food & Cooking 11/5/08 at 11:30pm | 31 replies | 1548 views

 

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