Just another aspiring baker in San Francisco…hoping my fridge is cold enough (not to mention big enough) and my oven hot enough (not to mention big enough).
Actually I’m a new transplant to San Francisco – I came for a new job, I came to attend pastry school, I came to enjoy some real sunshine and most importantly be near good friends and loving family.
And while the sheer amount of bakeries in this city seems overwhelming at times, I’m reminded of my pastry chef’s opening comments on our first day, “this industry may seem saturated with people but it’s seriously lacking good talent”…or something like that, I may have been high on sugar at the time. Nonetheless I’m confidently taking steps in the direction of my dreams so what more can I do or ask for?
Thanks for reading!
coldbutterhotoven 
I am so excited for you, Dana!
I will be drooling from Seattle and lovingly watching the swiggles get swirlier and more elaborate as you spread your pastry wings and fly! Even Matisse and Van Gogh had to sit down and learn in the beginning… And they aren’t half as talented as you.
Go, Dana, Go!
Huuuuggggs!