It is every baker’s dream. The ability to whip up the perfect pie with a crust so light and flaky and delicious you chase the last crumbs around your dessert plate. There’s more than a baker’s dozen way of making … Continue reading
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It was an old-fashioned family Sunday dinner. Roast leg of pork with lovely crackling and deep rich gravy. Fresh from the garden jewel ruby beets peeled and roasted with brilliant orange carrots. And for dessert pie with blueberry filling … Continue reading
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When my father retired from a lifetime of cooking he returned to his first love – pastry. He was a patisserie extraordinary. He started me pastry making at a very early age. One might say I learned baking … Continue reading
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