Demystifying the Kouign Amann
Those who have tasted the flaky, buttery, golden sweet bliss of kouign amann understand why cult followers regard it as the most heavenly of all laminated pastries. A marvel in texture, the kouign...
View Article8 Things to Know About Laminated Dough
There is something magical than happens when you take dough, trap hundreds of layers of cold butter in it, and stick it in the oven. As the heat hits the butter, the water in it releases steam, and...
View ArticleMac Attack [GALLERY]
We’re swimming in macarons today! I know, how utterly delightful! Trays and trays of them, aging on the drying rack, puffing up and getting little feet in the oven, cooling on the counter, getting...
View ArticleToday’s Special: Heather Ho’s Almond Cake
Today’s Special is penned by Nicole Plue, director of pastry arts here at SFCS. Each student that goes through our pastry program has the good fortune of learning from Nicole and the talented guest...
View Article5 Cooks Who Inspire, by Nicole Plue
Two of the most inspiring women we know are Nicole Plue, our Director of Pastry Arts and Catherine Pantsios, our Director of Culinary Arts. Inspired by Food & Wine’s #foodwinewomen series, we...
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