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Baking 220 Day 7
Tuesday, February 2
Today was the first day of working with sugar for this rotation. For the rest of the rotation, we will be learning different techniques each day. Here is today's showpiece.
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The Baker
About This Blog
Hello!
Welcome to my site.
My name is Meag.
I am a graduate of Le Cordon Bleu Culinary School.
I hope to become a great baker someday.
I am currently finishing up an internship in Colorado.
I am loving it and learning many things!
Enjoy!
*Feel free to email me at MeagCochran@gmail.com if you would like the recipes for any of these products.
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