![]() “But my mom had the philosophy that if it wasn’t perfect you made it into something else and you sold it. “I started baking when I was very little so obviously the results weren’t perfect,” she says. As Christie explains, she has always been pragmatic when it comes to presentation. The baked goods are presented according to the potential mess involved, with chapters for the flaky, crumbly, dippable, sloppy, smudgy, gritty and drippy. I’d love to blame my husband but I think that was me snacking on them.” More than once I’ve gone to the chocolate chip bag and it’s been almost empty. A lot of people set themselves up for failure because they don’t read the recipe through, and they don’t realize that perhaps the dough has to chill for two hours before they slice and bake it.” Or they mistakenly think that they have the ingredients. Article content Ryan Szulc/HarperCollins CanadaĬhristie highlights the importance of patience in a baker, saying, “One of the big problems is that people are very impatient and they want to just whip right through it. This advertisement has not loaded yet, but your article continues below. ![]() ![]() Manage Print Subscription / Tax Receipt. ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |