It has been a couple of very busy weeks. We have been traveling, for educational purposes of course! more of that later, and taking care of some great customers with meeting for weddings and some graduation goodies for high school and college.

Today i am finally caught up with emails, phone calls, contract writing and now getting back to my lovely blog.

I had the pleasure to go to the Notter School of Pastry arts in Orlando Florida to study with one of the best pastry chefs in the world, Stephane Glacier.

Mr. Glacier is a world pastry champion, has coached teams for competitions and holds the MOF tittle (Meilleur Ouvrier de France) which is the highest recognitions to craftsmanship in France. He also owns a pastry shop in Colombes, France.

The class was a blast and i would have love to stay a lot longer. Some of the most interesting parts of the class were the chemistry behind sugar work and how to apply those concepts to understand why certain technique or recipe isn't working and how to fix it. Extremely helpful information when trying to recreate any sugar confection or baked good at high altitude with a very dry atmosphere.

I am now confident to offer to our clients confections such Pate fruit (fruit jellies), Nougats, Marshmallows, Caramels, Nougatine, and much more. These are perfect as edible favors for weddings, or as part of a dessert table or a simple afternoon tea!