Strudel, made from scratch, and other whole-food cakes brought into a time where we prefer less sugar, fat and gluten.
Yes, that is possible! I’m a pastry chef, and if someone told me a decade ago to bake without eggs, butter, cream and milk I would have laughed. That it is healthier, of course, that it is really possible and tastes really delicious at the same time, still amazes me today.
COOKING DEMONSTRATION WITH THEORY, MATERIALS, RECIPE FOLDER AND TASTINGS TO TAKE HOME $80.00