The perfectionist in me loves a challenge. A foodie challenge. The jack of all trades challenge. I refuse to confine my abilities to one genre of cooking. Cooking, cooking styles and techniques are  diverse and infinite. Foods of different cultures are prepared similarly yet they take on a different name. My definition of a galette is an open faced pie. I also feel comfortable in referring to this dessert as a tart.

I found italian prunes at the market. I had enough peaches, blueberries and strawberries to manifest a culinary vision into existence. Sweet, juicy fruits would rest radiantly, enveloped in a crust which glistens with a sheer essence and illuminates like like a star. Crunchy on the outside, flaky and sweet with every bite of fruits of my labor.

The patisierre emerges from the depths of my heart and soul to create beautiful food. The patisierre understands that the culinary bully craves decadent deserts, just as much as food that is comforting and good for the soul. The patisierre in me says, “I’m a bad ass and I’m gonna show it. I can create awesome pastries too. We are one and the same.  Our mission is to cook from scratch with whole foods. We are kindred spirits. We work together for the betterment of our soul….Ange’luscious.”