Since I started Lemon Tree a couple years ago, I've always maintained the policy that everything I bake should be from the most natural sources possible and of the best quality so that the finished product is nothing but delicious. I avoid artificial flavours and prepare most of the macaron fillings from scratch so that I know exactly what is going into them. The cakes I make have never seen the inside of a "mix" box and I use copious amounts of vanilla bean and extract in almost everything because I can't get enough of it myself.
Thursday, May 12, 2011
Friday, May 6, 2011
Remember about three or four weeks ago when I was just back from vacation (*sigh* vacation) and I mentioned I had hit the ground running? Well, little did I know it was a marathon I was running and I haven't stopped yet.
This week - week four of said marathon - I hit a pretty big mark on the patisserie bake-o-meter (I just made that up, but now I kind of actually want a bake-o-meter in the patisserie).