MAR 22 - Reflections on the rare opportunity to watch someone who is best-in-the-world at what they do just… do it. The wonder of watching pastries come to life, plus some bonus pictures from KBB and other sweet moments.

MAR 8 - Two weeks of sunshine have meant day after day outside enjoying fresh bread and cold wine with new friends. A month of baking class complete also means that we’re starting to recognize the connection between our dough work and our final products!

FEB 22 - How the people of Paris, and Anya, are teaching me to slow down and smell the baguettes.

FEB 15 - First week of baking in Paris, along with 5 days of 5am wake-ups, and 12 new friends.

FEB 3 - Week one in Paris is already done! There have been highs and lows, and some self-doubt, but nothing a pastry couldn’t cure. Scroll to the bottom to see my top food picks for the week!

Why France, and why bread baking? My first post is a redacted version of my application to culinary school. Here I explain what I’m hoping to learn through this experience.