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Wife orders £50 bicep-shaped bake for bodybuilder husband’s birthday but ends up with an epic cake fail that looks … – Daily Mail

October 23rd, 2017



Daily Mail

Wife orders £50 bicep-shaped bake for bodybuilder husband’s birthday but ends up with an epic cake fail that looks …
Daily Mail
Baking a cake at home is a risky business depending on your skill level but you should be safe if you order one from a professional baker. That’s what Sharon Bijin, of Lemington, Newcastle, thought when she ordered a bicep-shaped bake for her

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Start the Week Off Right: Pumpkins a great addition to healthy diet – Quad City Times

October 23rd, 2017



Quad City Times

Start the Week Off Right: Pumpkins a great addition to healthy diet
Quad City Times
October is National Pumpkin Month and a great time to celebrate this versatile fruit that grows close to home. Did you know … There’s a good chance that the pumpkin you carve and the pumpkin you use for pie this fall season were grown in Illinois

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Forum on Alzheimer’s offers reasons to hope – Daily Herald

October 23rd, 2017



Daily Herald

Forum on Alzheimer’s offers reasons to hope
Daily Herald
John “Keoni” S.K. Kauwe, an internationally recognized Alzheimer’s researcher, explains Alzheimer’s as if it were the preparation of a cake. On one hand, you can mess up the ingredients, which will affect the cake, or you can ruin a cake by baking it.

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Butter Shortage in France Means Pastry Orders Are Going Unfilled – The Daily Meal

October 22nd, 2017



The Daily Meal

Butter Shortage in France Means Pastry Orders Are Going Unfilled
The Daily Meal
Claude Margerin Francois runs a pastry dough company in central France, and she said she’d been buying high-end French butter from one local producer for 15 years. Now she can’t get enough to fulfill all her pastry dough orders. Demand for French

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Say “Bye-Bye” To Bad Pie With These Easy Fixes – Lifehacker Australia

October 22nd, 2017



Lifehacker Australia

Say “Bye-Bye” To Bad Pie With These Easy Fixes
Lifehacker Australia
Brush with egg wash: An easier solution since you’ll likely be using it for the top crust of a fruit pie anyway, brush the raw crust with egg wash. The egg will help to firm the crust long before the filling releases any pie-ruining liquid, leaving you

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Butter shortage in France means pastry orders are going unfilled – The San Diego Union-Tribune

October 22nd, 2017


Butter shortage in France means pastry orders are going unfilled
The San Diego Union-Tribune
According to MSN, there’s more international demand for French butter than ever, and there’s just not enough butter to go around. The price of butter has risen dramatically over the last year, and that means the prices of croissants, eclairs, cookies

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GeeFree, America’s Only Gluten-Free Puff Pastry Brand – Food & Beverage Magazine (press release) (blog)

October 22nd, 2017


GeeFree, America’s Only Gluten-Free Puff Pastry Brand
Food & Beverage Magazine (press release) (blog)
GeeFree, a fast-growing manufacturer of all-natural, frozen, gluten-free puff pastry products, is now catering to the foodservice industry with appetizers, raw pastry dough sheets, chicken pot pies, mini apple turnovers and its newly launched sandwich

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Crane’s Pie Pantry Restaurant and Winery wins international awards – HollandSentinel.com

October 22nd, 2017



HollandSentinel.com

Crane’s Pie Pantry Restaurant and Winery wins international awards
HollandSentinel.com
Fruit is perishable so when it is ready, you have to process it. When the wine is ready to handle, you need to handle it.” Rebecca Crane is one of the owners of Crane’s Pie Pantry Restaurant and Winery and to her, none of the awards would have been won …

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Chocolate Insanity – Wetumpka Herald

October 22nd, 2017


Chocolate InsanityWetumpka HeraldMy other grandmother had no choice but to master her very own chocolate cake, while feeding four children who could not get enough of her baked goods. While fortunate enough to have been passed along many of those recip…

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French restaurant pastry chef named ‘world’s best’ – The Connexion

October 22nd, 2017



The Connexion

French restaurant pastry chef named ‘world’s best’
The Connexion
The 32-year-old Cédric Grolet – chef patissier (head pastry chef) at the luxury five-star Le Meurice hotel in Paris, and who already won “Best Patissier (best pastry chef overall)” in 2015 – has now won the restaurant title too, as reported by French

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