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Back to home-baking A.K.A my favourite kind of baking. Since I got back home, I mostly baked bread. I revived my sourdough starter and I baked all kinds of bread for my family. I added a new rye option to my rotation. This one is much easier to make

Weeks are flying by. Only about a week left in this 8-month pastry program. Since I came back from my second internship, things have gone FAST. We were super busy with exams and final presentations. The weather has been super nice so we took the oppo

Last Friday, I completed my second mandatory pastry internship. I did it at Le Burgundy, a five-star hotel located in the center of Paris.
On my first day, while I was walking towards the hotel, I saw a group of men. Men that looked like security and

Since we came back from our first internship, it seems that time accelerated dramatically. The past few weeks have been busy with exams, labs and classes. The school is filled with people from all over the world. Most of them joined for short program

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