On the eve of releasing her newest book, Baking Chez Moi, award-winning cookbook author Dorie Greenspan notes some new trends in pastry. Pastry chef Mindy Segal (Hot Chocolate, Chicago) agrees: "Things aren't as straightforward as they used to be, [bakers are] using more freshly milled flour, natural sugars and interesting smoked things." [USA Today][Photo: High Street on Main/Facebook]
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Pastry Wire
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