A Personal Look at the 2025 Focaccia and Dessert Cooking Class
A Personal Look at the 2025 Focaccia and Dessert Cooking Class So, I have to be honest with you, my kitchen has seen some pretty rough days. You know, it’s almost a place where good baking intentions go to turn into smoke alarms and disappointment. For example, last Christmas, I tried to make gingerbread men, but they came out looking more like, well, sad brown blobs that were frankly better for propping up a wobbly table leg than for eating. My bread, honestly, typically has the same density as a building brick, so it’s pretty much inedible. That is why …