Cookbook author/baker Ken Forkish puts an American twist on French pastry classics like the Oregon croissant(he adds fresh berries to the dough) & macarons (great taste, but texture is fair too bumpy)
Cookbook author/baker Ken Forkish puts an American twist on French pastry classics like the Oregon croissant(he adds fresh berries to the dough) & macarons (great taste, but texture is fair too bumpy)