Hello everyone, and welcome to my blog!

There’s not much I love more than baking, and this is definitely a baking blog.  Within the world of baking, my favorite food to produce is viennoiserie, that amazing combination of yeast and pastry.  Y’all know what I’m talking about: Danish pastries overflowing with fruit, or cheese; blistery croissants so flaky they shatter in your mouth; and cinnamon rolls that melt like butter on the tongue.

Unfortunately, many otherwise-skilled bakers avoid these items, viewing the rolling and folding process involved as both tedious and technically challenging.  Even many of the professional pastry chefs I have worked with view breakfast pastry as something best brought in from outside sources.

This breaks my heart.  If I can achieve anything with this blog, I would like to show that great yeasted pastry is not only doable, but worth the effort (and the calories).