Good afternoon, friends and neighbors!
My regular blog posts will resume tomorrow, because for right now I have something BIG to announce:
Here’s the deal…
Good afternoon, friends and neighbors.
I am a cook. More specifically, I am a baker- or pastry cook, as one of my previous job titles went.
I am also, by virtue of being born in the late 80s, a member of that currently-most-accursed of demographics… a millennial.
And things are getting real out here, folks.
“… Millennial!”
Good evening, friends and neighbors!
Since I’ve lost weight and turned on to a more healthy lifestyle, my tastes have definitively changed.
I no longer crave (and no longer look forward to baking) saccharine-sweet things like I used to, piled deep with the butter and sugar that is cornerstone to pastry as a whole.
Instead, my tastes look toward more European recipes. When I was in culinary school, the running joke was “Take a European pastry, triple the sugar and fat, and you’ve got an American recipe.”
The joke is more true than you might think. European pastries and sweets tend to be considerably less sweet than American counterparts, and focusing on natural sugars like fruit- or more complex sweetness like that of dark chocolate- for their appeal.
That said, my sweet tooth may be diminished, but it’s still strong- though not always for pastry.
For reasons I can’t always eloquently explain, where elegant pastries in a case won’t always seize me…
a bag of rainbow-colored gummi frogs will not fail.
Morning, friends and neighbors.
Sorry if I’ve been quiet as of late. Sadly, there are prices to pay for being a bundle of energy that pilots a robot made of meat and untanned leather…
Getting sick kinda sucks.
Good evening, friends and neighbors! I apologize for the silence on here as of late, and for the lightness of this evening’s post.
Over the last two weeks or so, I’ve been reorganizing and tidying up this blog, and it’s kinda gotten in the way of researching and writing. Between that and working on the upcoming book, most of my creative energies have been pulled away.
The good news, however, is that not only will this blog be a bit easier and more enjoyable to read, it will also be better to write. Here’s why:
The Black Hat Baker 