Bakery Flavors Have Been Undergoing Changes that Call for Attention
Ingredients such as malted grain syrups, cinnamon, chocolate, fruits, vanilla, spices and even flavored salts and soy sauce are what bring baked goods to life
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Marisa Churchill is a graduate of the California Culinary Academy in San Francisco and continued studies in advanced pastry skills at the Culinary Institute of America at Greystone. She received her certification in plant-based nutrition from Cornell University. She has worked in some of California’s top restaurants and appeared in a number of Food Network cooking shows. She currently consults on recipe and product development for multiple food companies and is the author of two cookbooks, My Sweet & Skinny Life (Patakis, 2015) and Sweet & Skinny (Clarkson Potter, 2011). You can reach her at marisa@marisachurchill.com.