I spent several days of winter break to help out at Stonemill during the busy holiday season! Orders were coming in like crazy– one person asked for 5 loaves of milk bread, and multiple orders of several other items (I don’t remember too well) on the day before Christmas on Caviar (the delivery app)! The order was so long that we had to hold the piece of paper out while the order machine was spluttering away as to not let the paper touch the ground.
For this holiday season we made a chocolate ginger buche de noel (literally meaning Christmas log) , our version of the traditional Christmas cake that Parisian pastry shops would offer during the holidays! I am actually not a fan of ginger but it still tasted pretty good in my opinion, the deep chocolate really paired well with the spiciness that ginger adds. Perhaps I may should experiment with ginger in my future desserts (maybe with sesame and strawberry?)
By the way, look what Mikiko gave me for Christmas! It was her old book “The Last Course” by Claudia Fleming that guided her during her early pastry days. She got all the famous pastry chefs in SF to sign it for me as well. What is more, she also gave me a box of chocolates from Dandelion Chocolate, the bean to bar chocolate company down the street (and one of the best chocolate producers in America!) It was literally the most heartfelt present that I have received and I was on the verge of tears when she gave it to me. Ahh I need to think of a good present to give her now!! (´^ ω ^`)
Stop and Smell the Flours 