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I am a Pastry Chef. I have made desserts with black truffle at several points of my career… The other day, Maria gave me (yes, you read right! “GAVE” Thank you Maria!!) one very handsome black truffle from Western Australia, and of course, like a dog seeing chocolate, my mind popped a loud “pasta for … Read more

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In the world of French language the word “cake” doesn’t refer to your typical kind of layered cream cake, but rather to a pound cake. The quatre quarts cake, absolute epicenter of the French cake culture is what you learn to bake when you grow up along ironing and sewing (yes! I did sew some … Read more

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Egyptians probably never imagined what they discovered when they started using the ancestor of baking soda to clean their floor! Baking Soda Sodium bicarbonate is indeed widely used in today’s baking, be it in quick breads, cookies, muffins, cakes or confectioneries. Unlike other leavening methods such as the biological natural yeast or by the physical … Read more

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I don’t know how to start this post! … I’m so excited to announce the release of my new baking book that I can’t compose a normal sentence… it all goes into 1970’s black and white advertising for lard kind-of-sentence, like: ” You’re happy because you bake your own bread!” …says the guy with beautiful … Read more

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