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By Oprah Davidson
Paola Velez was born for the kitchen because she was practically born in the kitchen. Paola’s mother was working as an accountant and host at the family restaurant called MaryAnn’s, one of nine ...
I was born in Alsace-Lorraine, and then I grew up in the Loire Valley. I did my apprenticeship as a baker in the countryside, in a smaller bakery. I earned two bakery diplomas, and then I got a pastry diploma. After four years of school, I moved to Paris to ...
This modern interpretation of the classic mille-feuille highlights Brazilian ingredients such as Banana Vanilla (Cerrado Vanilla), cured directly on the plant; Bahian Vanilla; Chamissonis Vanilla; Jabuticaba (a grape-like fruit with a unique flavor); and Brazil nuts. The recipe integrates both traditional French and Brazi...
By Dean Rodrigues
When it comes to food trends, the word Mini is definitely having a big moment. Tiny cakes, mini pastries and bite sized Bakes are all finding thaeir homes on menus more often. In the evolving world of culinary trends, smaller is often better. Mini desserts, those delightful bite-sized indulgences, are experiencing a surge ...
Jenny’s Wedding Cakes was officially born in 1998, inspired by Jenny Williamson’s lifelong passion to bake pretty things. She began studying classic food techniques on her own, sparked by inspiration from her icon, Julia Child. Her love for beautiful and exceptional tasting food and desserts led her to continue to self-train in baking and catering while earning a ...