Posted at 5:14 am
There’s nothing like the comfort of your own bed, my mums salsa, and welcoming hugs.
My return to cowtown was full of familiar faces, and somehow that’s just what I needed. I needed to be jumped on by adoring little boys, and hot tub with forever friends. Home is after all, where the heart is.
In honour of my homecoming I made a banana chocolate mousse cake, with a praline crispy centre. I also got to try out my new chocolate paint gun. Which is great, because it gives a nice velvety texture.
Posted at 12:50 am
I find myself often thinking about my goals, where I want to be, what I want, my needs. It’s always an afterthought when I think about helping someone else. I used to volunteer quite a bit, and when I was studying at Cordon Bleu I would donate my cakes to a local shelter. However I never thought that being a pastry chef could put me in a position where I’m able to make a difference. I would like to shed some light on a terrific organization, led by Bourke street bakery.
They started a separate bakery, who like Bourke street delivers bread all over Sydney. The Bread and Butter project provides employment for refugees and communities in need. It gives them the skills needed to become an artisanal bread baker, oh and did I mention that 100% of the profits from bread sold go directly back in to helping train more and more people.
I’m so impressed with what this company has accomplished. Reminding me that knowledge is to be passed down, and not hoarded. That the best way to show gratitude for what you have is to give back.
If you wish to learn more about the bread and butter project follow this link. http://thebreadandbutterproject.com