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Helen S Fletcher
Helen began her baking and pastry career writing for newspapers and magazines such as Bon Appetit as well as her first book, The New Pastry Cook. She served as a consultant to Cuisinart's in its be...voir plusHelen began her baking and pastry career writing for newspapers and magazines such as Bon Appetit as well as her first book, The New Pastry Cook. She served as a consultant to Cuisinart's in its beginning years specializing in updating techniques using the food processor for pastry and baking. Several years later, Helen embarked on a high-end, commercial bakery servicing hotels, restaurants and caterers, where everything was made from scratch and in small batches long before the artisan bakeries of today. With no formal training, the bakery was expanded twice within three years to accommodate the fast-growing business. After closing the bakery decades later, she taught baking and pastry at the collegiate level and was a regular on TV. She is currently the pastry chef at Tony's St. Louis, one of the most esteemed restaurants in the Midwest. Helen's love of sharing is evident in her writing. Her ability to convey simple or intricate techniques in a down-to-earth style is easily understood and appreciated by the readers of her blog, Pastries Like a Pro. Her goal is to remove the intimidation surrounding bakery and pastry while modernizing it making it accessible to anyone.voir moins