Because, as I’ve written numerous times before, the pastry maker is the natural enemy of the organo-nut. Just about everything we pastry types touch is tied to technology in one way or another: milling (flour), refining (sugar), shipping (chocolate), the list goes on. Even the tools we employ are often highly technological. We also produce […]
READ ONThe bad news is that I’ll be out of town on business again this week. The worse news is that I’ll still be blogging anyway. However, since I won’t be able to bake at all, this week will be devoted solely to information. What sort of information? Well, for those of you who haven’t heard, […]
READ ONIs a fry pan full of bubbling cake doughnuts not a joy to behold, my friends? If not, I put it to you that you are dead. Or vegan. Oh, I kid. You know, baseball players get a very bad rap. They’re not respected as athletes, though it’s widely claimed that the act of merely […]
READ ONI like sprinkles every bit as much as the next guy, but sometimes even the working man’s delight needs to be taken uptown for the day. Pictured above is one of my old best-sellers: the lemon-lavender doughnut. Lemon and lavender were a hip combo six or eight years ago, but I’m pretty sure I was […]
READ ONFor today is NATIONAL DOUGHNUT DAY. You heard me right! What does that mean for you? It means a free doughnut at your closest Dunkin’ Doughnuts or Krispy Kreme store. Rock on! You know, people say this country has a lot of problems, and we do. But it’s days like this that reaffirm my faith […]
READ ONInfusions are highly useful things in the world of baking and sweets. If you’ve ever wondered how your local pastry shop gets the flavor of thyme into a tea bread icing, or how confectioners introduce the flavor of earl grey tea into a truffle, infusions are the answer. They allow a cook to import a […]
READ ONThere’s more to the doughnut life than just chocolate and vanilla, and I don’t mean toppings (although one can have a lot of fun with nuts, sprinkles…even things like chips and breakfast cereals if you want to get crazy). No, I’m thinking more about icings. Back when I was making doughnuts in volume, one of […]
READ ONThey ban trans fats because they’re so dangerous, laws are needed to keep people from ingesting even a gram. But they bring absinthe back because hey, a little thujone never hurt anybody. Here’s to the public health!
READ ONA lot of people have asked me why I’m so skeptical about the dangers of trans fats when the science is so totally clear. One big reason is the Center for Science in the Public Interest (CSPI), the biggest and most prominent of the anti-trans fat pressure groups. They’re the ones who’ve been running around […]
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