Give your bread a name and tell us about your recipe.
Pain au chocolat avec cerises. I used the pain au chocolat recipe from The Little French Bakery cookbook. I added Door County Cherry Pie filling.
Would you describe yourself as a rogue baker, or do you strictly adhere to the recipe?
I usually follow the recipe closely.
Tell us about how you added a Wisconsin twist to your bread creation.
In April I took a croissant and pain au chocolat class at The Little French Bakery in North Freedom. This is the second time I have made them on my own. I added cherry pie filling from Wienke’s Market in Door County.
How did you do?