A Spoonful of Chocolate (and Hazelnuts)
October 2022
When I attended a sixteen-month culinary school, 25% of my training was in pastry. I had always enjoyed baking, but growing up in the Midwest, I was exposed to basic mainstream ingredients.
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When I attended a sixteen-month culinary school, 25% of my training was in pastry. I had always enjoyed baking, but growing up in the Midwest, I was exposed to basic mainstream ingredients.
