After working in the film industry for a few years, I decided I wanted to make desserts, not movies. So, I went to the Culinary Institute of America at Greystone in the Napa Valley for the Baking & Pastry program… and now I make desserts every day. I favor chocolate, fruit, sorbet, cookies, and tarts.
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I’m sending this message to my email list. Thought I’d share on here, too…
Hello,
First of all, I would like to thank everyone for such an enthusiastic welcome back! It’s been exciting to cook and enrobe in the kitchen again for BonBonBar, and...
With the re-launch of BonBonBar, I am now working out of my fifth shared commercial kitchen since I started the company in December 2007. Moving into a new kitchen is almost like moving into a new home, with all of the hopes and plans for organizing...
Here’s a copy of what will be going out to my mailing list…
Hello,
BonBonBar is up and running again! We are now accepting orders to start shipping on Wednesday, Oct 28 — just in time to treat yourself and others for Halloween! To commemorate the...
I’ll post more soon, but thought I’d let you all know that, if all goes well, BonBonBar will be up and running in time for Halloween treats! The Pumpkin Pie Bar will be back, along with new Coffee Candy Bar and Ginger Candy Bar…
Pumpkin Pie Bar:...
A trailhead across from the front door was too much for me to resist when I was looking at the Presidio apartment that I now live in. Where does it go, I wondered? Where doesn’t it go? Every time I go for a walk in the Presidio, I discover...
