I have a weakness when it comes to patisserie, I always had. Even now that I’ve drastically reduced my consumption of cakes, pastries, biscuits and even chocolate, I still do like to eat them as a treat every now and then. I enjoy baking them just as much, and when I bake at home, I feel much more in control of the quality of the ingredients I use. It may not make the end baked-goods less calorific, but I’m sure it will be less processed than many super-market bought products, and dare I say more delicious.
View original post 766 more words