What’s your percentage of cocoa?

February 5th, 2013 | Posted by greg in Daily life... - (7 Comments)
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There is something about chocolate that keeps making me come back for more, but it isn’t the percentage of cocoa content. After decades of using chocolate in every other possible form, ranging from dropping chocolate in sub zero 70° proof alcohol to slow cook and caramelize white chocolate, I have seen it all. And when … Read more

soda

I wrote the below article for a publication (that I will keep confidential). It has been censored gently turned down as it was exposing an inconvenient truth happening in the world of bakery. Seeing a money-oriented cartel destroying our craft saddens me. I had to share it. Countless nations are tangled in what seems to … Read more

The future of Macaron

July 14th, 2010 | Posted by greg in Daily life... - (1 Comments)
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The latest article I wrote for the WOM guide column “What’s for dessert?” is about our beloved macaron. I am sharing my opinion on the popular sweet and expressing my concerns on the industrial road macarons are following, getting distributed by McDonald France or Starbucks in the US. I just wish macarons could remain what … Read more

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