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Pastry School Update: The First Two Weeks
This week at pastry school was our first week in the kitchens. Last week was mostly orientation, food safety/sanitation, and lecture classes, which were inspiring. Some of the chefs spoke to us about...
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Pastry School Update: Breads and Breakfast Pastries
Another week in the kitchen for our breads and breakfast pastries unit has passed, and ohh, the abundance of baked goods. I think I have been following a strict butter diet. On to the food… Photograph...
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Pastry School Update: Gumpaste Flowers & Wedding Cakes
This unit was definitely a break from our regular kitchen routine- we did almost no baking- rather, we sat at our kitchen stations and created the beautiful and realistic creations known as gumpaste...
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Pastry School Update: Sugar Candies, Ice Creams and Sorbets, Plated Desserts,...
Again, it’s been awhile since I’ve posted about school. I’ve never experienced such a period in my life where the days, and weeks…and months literally fly by. But I am back, and hoping to stay around a...
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Strawberry Season
Ever since I can remember, my mom would take us strawberry picking as kids. We would get up early to beat the heat, and head to Hilger’s Farm Market. Once there, we piled into a trailer that gets...
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Why Pastry School?
I’ve always loved baking. You can probably tell this by taking one look at my blog. But I wanted to learn more. I wanted to understand why failures in the kitchen happen and how to prevent them. I also...
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High Altitude Baking
I am often asked by many of our diners how I adapt my baking for the altitude that comes with living up in the high rockies. When I first moved out here, I was terrified of what the elevation can do to...
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My Aha Moment for Mutual of Omaha
Over the summer, I was contacted by Mutual of Omaha. Their team came across this very site, The Pastry Case, and wanted to learn more about my decision to pursue pastry arts as a career. As some of you...
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Pastry Chef Francois Payard’s Peanut Caramel Tart
It’s funny, this week two years ago I had the privilege of assisting pastry chef Francois Payard for a Bon Appetit function in Beaver Creek. I was in a completely different phase of my career back...
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Miniature Blackberry Gateau Bretons
If a classic pie received a French update, this recipe is it. What I love about a gateau Breton is the top AND bottom crusts, and how they both mesh so beautifully with the filling so that it’s soft...
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My Workday
“So what do you do?” We all get that question countless times throughout our lives. Many of us have jobs where our job title is merely the tip of the iceberg when it comes to explaining WHAT it is that...
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