Whether it's Berliners, cider, or yeasted glazed, doughnuts are one treat I can't pass up. I recently came upon a formula for a yeasted doughnut with potatoes. It's from Italy. Puglia! So in-between prepping for lunch service at work, I...
My cooking career started in the morning as a breakfast man. It was followed by a stint at pastry, only then getting the opportunity to be a full time chef. But today, it's baking that makes me most happy. And baking for breakfast brings me full swing back...
