The Mexican Bakery is more than a cookbook—it’s a tribute to generations of bakers and an invitation to carry their ...

Flourless Chocolate Torte ~ flour provides not only structure but a consistent viscosity during the mixing stages of a cake batter. By removing the structural ingredient the final product becomes ...

“Baking is the most rewarding part of my culinary experiences.” ...

The #thermomix, designed for everyone from a #homebaker making #empanadas or #desserts, to an R&D scientist targeting a desired water temperature, ingredient measurement and final dough weight. Not ...

It was always during the holiday season where membrillo or quince made it’s annual debut in the empanada showcase at my family’s old bakery. Membrillo strips are one of the main and key components ...

Red, White & Bleu sourdough swirl #sourdough #artisan #baked #breadhead #longfermentation #4thofjuly #usa🇺🇸 #yeastraised “Baking is the most rewarding part of my culinary experiences.” ...

Today, my home baking lab referred to a banana nut muffin recipe that I would use during my years as a young baker. A recipe that was developed using a basic Mangecada format with the additions of ...

Oat & Almond ~ Berry Tart . . . the fruit tart was created by the Tatin sisters for the restaurant in their hotel in the village of Lamotte-Beuvron, France 🇫🇷 in the late 1800s. A few decades prior ...

Alamares🇲🇽pan fino ~ masas fermentadas ( #yeastraised #dough ) This old-fashioned #sweet #bread is one of the oldest figures in the #pandulce category. The sweet pan fino dough is rolled into ...

Conchas 🇲🇽 ~ masas fermentadas ~ bizcocho...the dough is similar to that of a French 🇫🇷 brioche with the addition of coarse ground cinnamon. The concha gets its name from the cookie-like topping ...

“Baking is the most rewarding part of my culinary experiences.” ...