The window I’ve opened here into my own kitchen experiences no longer looks into a pastry department. Instead, it looks into a fledgeling dairy, a pasture in Wisconsin with a growing herd of 36 grass munching cows, and a LOT of milk.
But since we aren’t changing the name of this blog to “The Dairy Department”, I have decided to open this website up to other voices, allowing other amazing pastry people to open windows into their pastry departments. Not just pastry chefs, but pastry cooks too, sharing the wide eyed discoveries they are making as they jump through their early positions and stages. I am excited to see this site grow into a larger conversation that the one I started, and watch it evolve as the voice of many.
As I invite people to participate, I’ll introduce them to you with an interview and a short biography. Then I’m going to sit back, let them do what it is they do best and tell us all about it. I’ll be eagerly awaiting each post with all of the readers here. There are so many wonderful things happening in the pastry departments around the country, and I am excited to follow along.