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Gesine Bullock-Prado

I was born in Washington, D.C. and spent my early years in Germany and Austria.  I moved back to the States at five and grew up sugar obsessed just outside of Washington, D.C. in Arlington, Virginia.

My mother was an extraordinary cook and baker.  And while she was a ruthless health food nut, when she broke out her pastry skills for special occasions, she worked magic.  As a European, she had an affinity for beautifully made confections and strong coffee.  And her influence on me and my pastry shop is unmistakable.

At my little shop, we do things in small batches with the highest attention to quality.  And we always want to impart a sense of whimsy, because the experience of treating yourself to a tasty morsel is as close as we can get to taking a time machine back to childhood.

I blog to share my experiences as a professional pastry chef and as an avid consumer of sweets.  And I give up a fair number of baking secrets and some brilliant recipes (if I do say so myself). And I love it when people email for recipe requests, especially when it’s something they remember fondly from childhood.

What any baker has to bring to the equation is patience and the utmost sincerity.  You can’t rush the alchemy of a beautiful cake.  And if you take your time and make it with love, it’s going to be sublime.

My book, Confections of a Closet Master Baker, which will be published by Broadway Books in September 2009, is available for pre-order at Amazon and at a bookstore near you.

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