The smell of baking bread, more than anything else, reminds me of my childhood. For years my mom made heavenly loaves of bread, enriched with eggs and milk, once a week—never using a recipe. I always made sure I was in the kitchen when Mom’s bread came out of the oven so I could share the first slice, still warm, slathered in butter. I started baking on my own as soon as I could, and, later, never went to a party without something I’d whipped up. I made my best friend’s wedding cake long before I had any business taking on such a task, and even with all of the stress of making that cake, I knew that baking was what made me happy.
Although I worked in restaurants right out of high school, and all the way through and after college, I did eventually get a “real” job. It never felt right, though, and when I had the opportunity I decided to enroll in the Professional Pastry Course at Tante Marie’s Cooking School in San Francisco, CA. After graduating, I, first as an extern, and eventually as a pastry chef, worked at local restaurants, including Square One, Bay Wolf, Café Chenville, Garibaldi’s, and Café Rouge.
Three years ago I found myself happily back at Tante Marie’s Cooking School where I taught the Professional Pastry Program. I love teaching. Every student, each in his or her own way, has made me a better teacher, a better person, and most importantly a better baker. I believe that once a person understands the chemistry behind the magic of perfectly whipped egg whites, the multifaceted personality of sugar, and the glory of butter, they can fully immerse themselves in the joy of successful baking. In addition to sharing recipes on this blog, I am offering small, intimate cooking classes at my home, and gift boxes of sweet and savory treats.