This preference started WAYYYYYY before culinary school. It started in the kitchen at 3555 Sacramento Street in San Francisco, in about 1988! Unfortunately, being in culinary school has made it worse. I want to try EVERYTHING from scratch. I like to look at fresh herbs, I make caramel sauce from scratch.. why buy it? I no longer make all purpose flour. I use bread and cake flour.. If I want AP flour, I MAKE IT! I have fun at it too. Being a scratch baker means that a few rules apply when I am baking a cake for someone:
1. My pastries cost more than costco, safeway, walmart, albertsons and pretty much any other grocery store you can think of, this means that if you want a price comparable to the aforementioned places, ya might want to go there.
2. If I am asked for a discount, I will probably NOT give you one. My items are made fresh to order, and can sometimes take an obscene amount of time. Ask my husband, he's the one that gets me diet cokes and makes sure I have enough coffee to keep me up. As a matter of fact, I think I worked on my sisters cake (the VS one below) for about a week (the last part was the cake of course).
With that said, I REALLLLLLLLY appreciate everyone who has supported me by ordering, tasting promoting and everything in between!
here's a batch of SCRATCH biscuits for ya!
