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Pastry Wire

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Screen Shot 2014-09-08 at 10.27.42 AM.pngOn 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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