After 15 years as an award-winning pastry chef and restaurant owner, I was diagnosed with an autoimmune condition and told that I needed to go gluten free. I spent years converting my award-winning recipes to gluten free, and making all of the mistakes along the way so that you don’t have to.
I have been featured in numerous publications and TV shows, including five appearances on Food Network and now I am sharing all of my knowledge and experience with you.
Traditional Braid: The classic three-strand braiding technique.
Round Challah: Create a stunning 4 strand braided round Challah perfect for special occasions.
Challah Mold: Learn how to bake your challah using a special challah braid mold
Babka Loaf: Craft the iconic swirled babka loaf.
Babka Round: Discover the secret behind a stunningly beautiful twisted round babka perfect for any holiday table.
Chocolate Almond: Dive into the world of rich and decadent chocolate almond filling.
Cinnamon Delight: Embrace the traditional warm and comforting flavors of cinnamon.
Nutty Bliss: Elevate your Babka with a pistachio orange filling.