pastryapprentice.wordpress.com

Journal of a Pastry Apprentice

Journal of a Pastry Apprentice. I spent 4 months at Angélina working at different stations. I worked at the entremets stations for more than 2 months, first in the morning shift to finish decorating the cakes and pastries for the day and work on the montage of other desserts and then in the afternoon shift, working mostly on finishing the cakes and dispatching them to the different outlets. Here’s a little selection. Lemon custard tartlet, candied lemon zest. The job consisted in filling the tart shells ...

http://pastryapprentice.wordpress.com/

OVERVIEW OF pastryapprentice.wordpress.com

TRAFFIC RANK

>1,000,000

REVIEWS

0

PAGES IN THIS WEBSITE

17

LINKS TO THIS WEBSITE

CONTACTS

ADDRESSES

SOCIAL LINKS

ONLINE SINCE

WEBSITE DETAILS

SEO

PAGES

SIMILAR SITES

TRAFFIC RANK FOR PASTRYAPPRENTICE.WORDPRESS.COM

TODAY'S RATING

>1,000,000

TRAFFIC RANK - AVERAGE PER MONTH

BEST MONTH

February

AVERAGE PER DAY Of THE WEEK

HIGHEST TRAFFIC ON

Monday

TRAFFIC BY CITY

Sign up

CUSTOMER REVIEWS

Average Rating: 4.5 out of 5 with 6 reviews

5 star

4

4 star

1

3 star

1

2 star

0

1 star

0

Hey there! Start your review of pastryapprentice.wordpress.com

AVERAGE USER RATING

Write a Review

WEBSITE PREVIEW

LOAD TIME

0.3 seconds

FAVICON PREVIEW

16x16
32x32

CONTACTS AT PASTRYAPPRENTICE.WORDPRESS.COM

ADD CONTACT

Login

TO VIEW CONTACTS

Remove Contacts

FOR PRIVACY ISSUES

CONTENT

PAGES IN
THIS WEBSITE

17

SSL

EXTERNAL LINKS

2

SITE IP

192.0.78.12

LOAD TIME

0.297 sec

SCORE

6.2

PAGE TITLE

Journal of a Pastry Apprentice | pastryapprentice.wordpress.com Reviews

<META> DESCRIPTION

Journal of a Pastry Apprentice. I spent 4 months at Angélina working at different stations. I worked at the entremets stations for more than 2 months, first in the morning shift to finish decorating the cakes and pastries for the day and work on the montage of other desserts and then in the afternoon shift, working mostly on finishing the cakes and dispatching them to the different outlets. Here’s a little selection. Lemon custard tartlet, candied lemon zest. The job consisted in filling the tart shells ...

<META> KEYWORDS

1 feeds

2 posts

3 work @ angélina

4 advertisements

5 posted in recipe

6 leave a comment

7 angélina

8 strudel

9 fraisier

10 rose du tsar

CONTENT

Page content here

KEYWORDS ON PAGE

feeds,posts,work @ angélina,advertisements,posted in recipe,leave a comment,angélina,strudel,fraisier,rose du tsar,lemon cake,truffles,truffle,sugar,chocolate zigzag,chocolate triangle,cake rainbow,iced desserts,iced pineapple,cassate pistache,iced lemons

SERVER

nginx

CONTENT-TYPE

utf-8

GOOGLE PREVIEW

Journal of a Pastry Apprentice | pastryapprentice.wordpress.com Reviews

https://pastryapprentice.wordpress.com

Journal of a Pastry Apprentice. I spent 4 months at Angélina working at different stations. I worked at the entremets stations for more than 2 months, first in the morning shift to finish decorating the cakes and pastries for the day and work on the montage of other desserts and then in the afternoon shift, working mostly on finishing the cakes and dispatching them to the different outlets. Here’s a little selection. Lemon custard tartlet, candied lemon zest. The job consisted in filling the tart shells ...

INTERNAL PAGES

pastryapprentice.wordpress.com

1

IMG_4679 | Journal of a Pastry Apprentice

https://pastryapprentice.wordpress.com/2012/01/23/work-angelina/img_4679

Journal of a Pastry Apprentice. Raquo; IMG 4679. Lemon custard tartlet, candied lemon zest. Leave a Reply Cancel reply. Enter your comment here. Fill in your details below or click an icon to log in:. Address never made public). You are commenting using your WordPress.com account. ( Log Out. You are commenting using your Twitter account. ( Log Out. You are commenting using your Facebook account. ( Log Out. You are commenting using your Google account. ( Log Out. Notify me of new comments via email.

2

ginzal | Journal of a Pastry Apprentice

https://pastryapprentice.wordpress.com/2012/01/23/work-angelina/ginzal

Journal of a Pastry Apprentice. Ginza Natsu: Matcha green tea cake, strawberry mousse, fresh raspberries, pistachio ganache. Leave a Reply Cancel reply. Enter your comment here. Fill in your details below or click an icon to log in:. Address never made public). You are commenting using your WordPress.com account. ( Log Out. You are commenting using your Twitter account. ( Log Out. You are commenting using your Facebook account. ( Log Out. You are commenting using your Google account. ( Log Out.

3

angelina-choc_africain | Journal of a Pastry Apprentice

https://pastryapprentice.wordpress.com/2012/01/23/work-angelina/angelina-choc_africain

Journal of a Pastry Apprentice. Raquo; angelina-choc africain. Choc Africain: Dense chocolate cake, rich chocolate mousse, 100% African dark chocolate glaze, topped with chocolate mascarpone. Leave a Reply Cancel reply. Enter your comment here. Fill in your details below or click an icon to log in:. Address never made public). You are commenting using your WordPress.com account. ( Log Out. You are commenting using your Twitter account. ( Log Out. You are commenting using your Google account. ( Log Out.

4

Entremets @ Café Pouchkine | Journal of a Pastry Apprentice

https://pastryapprentice.wordpress.com/2012/01/21/entremets-cafe-pouchkine

Journal of a Pastry Apprentice. Laquo; Chocolate @ Café Pouchkine. Entremets @ Café Pouchkine. The second half of my internship in Café Pouchkine. Was spent in entremets which is the section where we put everything together to make the more complex items (pastries, dessert cakes…). I was helping with the bits and pieces and was an extra hand in the montage of some of the pastries. You can see some pictures of the final products here. Leave a Reply Cancel reply. Enter your comment here.

5

Angélina | Journal of a Pastry Apprentice

https://pastryapprentice.wordpress.com/2012/01/23/angelina

Journal of a Pastry Apprentice. Laquo; Entremets @ Café Pouchkine. In July, I started working at Angélina for my second internship. Angélina is a very famous tea room in Paris where you can queue for a very long time before getting a table. It is ideally located on Rivoli Street between the Hotel Crillon, the Place Vendome (jewelers), and the museum of the Louvre. It is very famous for its Mont-Blanc and hot chocolate. Mont-Blanc and hot chocolate. You can visit their website. Leave a Reply Cancel reply.

UPGRADE TO PREMIUM TO VIEW 12 MORE

TOTAL PAGES IN THIS WEBSITE

17

LINKS TO THIS WEBSITE

lifewhiskoptional.wordpress.com

New Year? New recipe! | Life, Whisk Optional

https://lifewhiskoptional.wordpress.com/2012/01/23/new-year-new-recipe

Just another WordPress.com site. Life, Whisk Optional. My oh my, where has the time flown? I can’t believe it’s a new year! Things have been busyI started working and am now the Sous Chef of Pastry at a local hotspot in Denver! Downside is I work at 5:30am. And say things like “hotspot”. Eek. I’m loving being back in the kitchen though and am getting to experiment a bit. Which brings me to Coconut and Red Bean cookies! Here’s our cast of characters:. 12 oz of room temp butter. 1 tsp vanilla extract.

lifewhiskoptional.wordpress.com

The Spices of Life | Life, Whisk Optional

https://lifewhiskoptional.wordpress.com/2011/11/26/the-spices-of-life

Just another WordPress.com site. Life, Whisk Optional. The Spices of Life. Literally. They are all here, see? Signs don’t lie. Or you can be like me and be over-excited and start taking lots of pictures so that the people working there think you are quite strange for taking lots of pictures from all angles of the little glass jars. Not the first time I’ve gotten that look, won’t be the last, I’m afraid. I loved all the names of the blendsespecially this little guy. I’ve been on a salt kick lately t...

UPGRADE TO PREMIUM TO VIEW 0 MORE

TOTAL LINKS TO THIS WEBSITE

2

OTHER SITES

pastryandsports.blogspot.com

Cook , eat & move fast !

pastryangel.com

The Pastry Angel | A taste so tempting, even angels will fall!

A taste so tempting, even angels will fall! A cake, biscuits and cupcakes. All for a construction themed birthday party for two year old Aidan. Continue reading ». Gorgeous romantic themed biscuits for a 1920’s themed bridal shower. Continue reading ». Gone fishing birthday cake. A 60th birthday cake for a man who loves fishing! Slideshow deploy id=’94’]. More about these cupcakes. Girl and boy baby shower cupcakes. Stuart Little children’s birthday cake. Slideshow deploy id=’83’]. More about this cake.

pastryann.blogspot.com

Repostería Artesanal

PASTELES Y CUPCAKES DECORADOS. Pasteles y cupcakes decorados en betún de mantequilla o crema chantilly,. Para informes, pedidos y cotizaciones envía Inbox directamente a nuestra página en facebook. Deliciosa minigalleta decorada, ideal para un dulce recuerdo en tu evento de Bienvenida para el nuevo bebé. Envíanos Inbox a nuestra cuenta en facebook para informes, pedidos y cotizaciones. Para éste 14 de Febrero, regala un dulce detalle. chocolates, pasteles, cupcakes, galleta decorada. Suscribirse a: Entra...

pastryapprentice.wordpress.com

Journal of a Pastry Apprentice

Journal of a Pastry Apprentice. I spent 4 months at Angélina working at different stations. I worked at the entremets stations for more than 2 months, first in the morning shift to finish decorating the cakes and pastries for the day and work on the montage of other desserts and then in the afternoon shift, working mostly on finishing the cakes and dispatching them to the different outlets. Here’s a little selection. Lemon custard tartlet, candied lemon zest. The job consisted in filling the tart shells ...

pastryapps.com

Pastry Apps - We empower you by bringing ideas to market

For many of our clients we provide a full-stack service suite, and for other we provide a subsection of our services. We also have a wide range of partners and resources we can make available or recommend for services not included here you can ask us about anything or see our services at work. It all starts with a strategy. Design with a purpose. Build it like you mean it. Find out more about us. Get to know us better. If it’s planned meticulously, designed exquisitely, and built to last, growth is inevi...

pastryarch.mobi

Site Unavailable

This site is currently unavailable.

pastryarea.blogspot.com

Pastry Corner

Wednesday, October 22, 2008. 1/3 cup all-purpose flour. 2/3 cup unsweetened cocoa powder. 2 cups white sugar. 1 teaspoon vanilla extract. 2 cups all-purpose flour. 2 1/2 teaspoons baking powder. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan. In a heavy saucepan combine the 1/3 cup of flour and water. Cook over medium heat stirring constantly until thick. Transfer to a mixing bowl and set aside to cool. Beat the sugar and vanilla into the cooled flour mixture. Do not over bake it; ...

pastryarmoire.com

pastryarmoire

pastryaroundthecorner.com

Pastry Around The Corner - Home

Pastry Around The Corner. Custom Decorated Cookies and Cakes. September 21st, 2015. This is a very exciting week. IT'S COOKIECON 2015. I will be in Salt Lake City, Utah for a cookie convention. Yes, Yes I do. Get to eat some cookies, but mainly it's 5 days of learning new and. Exciting things in the world of decorated cookies. Stay tuned and I will be posting pics when I return. Pastry Chef and Cookie Designer. Pastry Around The Corner.