Kerry Beal

If it were me, I would go to Quebec city.

Would not be at all surprised to see her there!

Attendees Chocolot Kerry Beal alleguede curls RanaMN Melani RobertM DianaD Lisa M citowolf - Celia D Lambrecht gourmet +1 Sue PEI (possibly with Jane) GRiker

Attendees Chocolot Kerry Beal alleguede curls RanaMN Melani RobertM DianaD Lisa M citowolf - Celia D Lambrecht gourmet +1 Sue PEI (possibly with Jane)

Attendees Chocolot Kerry Beal alleguede curls RanaMN Melani RobertM DianaD Lisa M citowolf - Celia D Lambrecht gourmet +1

It is indeed no longer out of town. I myself haven't been to the new one - just the old one you mention.

Likely not much help at this point.

Dates won’t change - we had to cancel one due to Covid. How high up in the organization is this person in Toronto? I'm guessing it was Lotte who was recently there.

Attendees Chocolot Kerry Beal alleguede curls RanaMN Melani RobertM DianaD Lisa M citowolf - Celia D

@Gerry B - have a look through the threads that @curls posted above. Details will be added to this thread as they are determined.

Attendees Chocolot Kerry Beal alleguede curls RanaMN Melani RobertM DianaD Lisa M

Attendees Chocolot Kerry Beal alleguede curls RanaMN Melani RobertM DianaD

Likely when we get a sufficient number signed up that we start to think about limiting - looks like that was around mid April last year.

Of course we do!

Attendees Chocolot Kerry Beal alleguede curls RanaMN Melani RobertM

Attendees Chocolot Kerry Beal alleguede curls RanaMN Melani

Attendees Chocolot Kerry Beal alleguede curls

Attendees Chocolot Kerry Beal alleguede

Sorry to take so long getting this up here - no excuse! We plan to have the workshop this year in Montreal at the Callebaut Chocolate Academy - it will be May 15, 16 and 17. We are still working on finding a hotel within walking distance. Will post details as we sort them. I'll start a list of attendees in next post.

Was taught a similar cake way back in grade 7 - Schwenkfelder Cake it was called - had saffron in it. Got replaced with another breakfast type cake later that didn't require yeast - but it was my go to for a number of years.

I bought the e-book when it was on sale - I'm not seeing fan brushes in the description of the technique in the e-book - it would appear that it's actually flat brushes and what she considers wide - I might disagree. Here's what I got on my first attempt -

I finally broke in to the Gouter classic this evening - it's is stellar! The best he has ever made. Soft, tender, rich - the amount and tenderness of the fruit is perfect with the texture and flavour of the dough - the crunchy bits of pearl sugar the finishing touch. Rodney, B and I have travelled the world together - we have bought and studied numerous (and bloody expensive) recommended panettone, visited the kitchens where it is being made - picked a whole bunch of brains. This year it has all come together! Hubby just snuck over and cut himself off another big hunk when he thought I wasn't looking!

It's not been that long since the Ontario ones started.

And you haven't received anything saying you owe money for tariffs? It's not actually tariff - it's the courier collecting money to check and make sure something isn't subject to tariff.

I saw your post in my e-mails before I clicked on it - knew immediately however you must be talking about Ann_T!