So, I have a confession to make. I’m not actually a pastry chef. But I did work in a professional kitchen once upon a time, and baking is one of my favorite hobbies. I just love the awesome sights, sounds, and smells of a kitchen full of baking goods. The brilliant red of cherry pie filling, the magical crackle of pastry crust, the heavenly aroma of cinnamon and pumpkin pie spices…
I’m sorry, what were we talking about? Oh, right. Regardless of whether you bake or not, you can use a lot of the same knowledge pastry chefs and bakers draw upon every day to improve your design work. How can you do this, you ask? Well, sit back, dear reader, and I’ll tell you!
