In September, I made my biennial trip to the land of baking knowledge, King Arthur Flour Baking School. I walked familiar halls and breathed in the atmosphere, mostly the aroma of freshly baked goods.
This year, one of my core classes was taught by a baker at the top of her field Gesine Bullock-Prado.
Gesine has written several cookbooks, has a teaching kitchen in Vermont, Sugar Glider Kitchen and now she has a show on the Food Network, Baked in Vermont. Gesine taught me how to make homemade candy corn, choux pastry, puff pastry and now flaky pie dough. She makes me smile.... Thank you Gesine!
I made flaky crust and created a delicious Pie...
Next was Wilhelm Wanders, Master Pastry Chef and Chocolitier. Wilhelm is an eighth-generation pastry chef and confectioner.
I made truffles...
And I learned more about Chocolate... I had to taste every piece. It was tough...
And I got to spend time with my Sister...
King Arthur Flour Baking School is located in Norwich, Vt.