"It was during a dinner service one evening that Kwak witnessed a guest in tears, having enjoyed her first taste of brioche. The woman had not consumed bread in over a decade." ? The website for the new gluten-free flour from chef Thomas Keller and The French Laundry's culinary researcher Lena Kwak explains why this product is a very big deal. The pair developed the flour, called Cup4Cup, exclusively for Williams-Sonoma. [Cup4Cup]
Filed under:
Loading comments...