Revised Self Portrait

2013 It’s a new year and I am baking from a new book this year.  The Bouchon Bakery cookbook by none other than Thomas Keller of the famed French Laundry in the Napa Valley and Per Se in New York City. More recently, he opened restaurant Bouchon and the Bouchon Bakery in Napa and other locations. Now there is a cookbook out for both of those and I will be baking my way through the Bouchon Bakery cookbook this year trying to become a better baker.  Wow… what a challenge it will be!

I have no assistants… but Thomas Keller has Sebastien Rouxel the head Pastry Chef and Matthew McDonald his head Baker for all five of the current Bouchon Bakeries. Needless to say… These guys along with their respective staffs know what they are doing so I will be in good hands learning from them!

Note about my picture: In addition to improving my baking skills, I have been learning about food photography so I can take better pictures of what I am baking to post on this blog. My teacher is Billy Elkins of Encompass Creative in Sarasota, Florida. Billy holds quarterly contests with his students. Our last contest included doing a self portrait. For my entry, I copied the set up of a picture of Thomas Keller on page 12 of the Bouchon Bakery cookbook. I also made the doughnuts from the cookbook so check out the post and see the pictures of making them! Unfortunately, you don’t get to experience the joy of eating them.

2012 Hi! Thanks for stopping by.  My name is Debbi and although I am brand spanking new to blogging and food photography , I have been baking for more than 40 years. I got hooked at 12 years old making the Nestle’s Chocolate Chip Cookie recipe from the back of the bag of chocolate chips.  It was thrilling for me then to put raw ingredients together and VOILA! a cookie emerged from the oven.  It is still thrilling for me today.  Baking is, interestingly, both relaxing and challenging for me.  I love easy recipes that I can count on and very involved recipes both the same… just depends on my mood and the time I have available.  My specialties are cakes and cookies.  My challenges are breads, pies and pastries.  I joined the Tuesdays with Dorie challenge to push myself to try recipes that I might not have chosen to make on my own so I could “challenge” myself to continue to expand my baking skills.  Separately from Tuesdays with Dorie, I would like to blog about some of my past baking successes (and maybe a few flops) as well as new recipes I am trying.

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