I recently took a bread baking class in New Orleans and left with all sorts of lessons learned (and bread smells in my hair and dough under my fingernails). I’m very often on the teaching end of a baking class. Teaching something I know very well and can most likely accomplish in the dark with my eyes closed. That’s not a humble brag, I’ve just made a lot of pies.
Being a student in a realm you aren’t entirely comfortable in is full of feels and vulnerability.
Continue reading Very Easy Cornmeal and Rosemary Jam Tart at Joy the Baker.