When I started baking professionally 15 years ago, things were SO different!
Over time I have developed my own style of baking and creating pastries and plated desserts. I love to learn more about new desserts and techniques all the time.
When I started baking many party chefs refused to share recipes. I’m not sure why, I believe if we can all eat better food then why not? I also believe that you can have all the best recipes but if you don’t know how to cook them you’re going to be SOL anyway.
About my recipes:
I am still learning about rescaling my recipes down from large format ones we use in the bakery. I am trying to add detail about methods that I think would be helpful. If I can be better please let me know! For the professional recipes – most of them are written in weight. Weight is way more efficient when trying to scale large quantities. No one can concentrate through a recipe to measure 20 or 30 cups of flour. I don’t include much for method in the pro formulas, as it should be pretty straightforward. If you need more direction just ask.
I also love these tote bags to haul my stuff around to classes and they are also great for all sorts of things like groceries, toys, laundry, etc.