The product of lactose and milk sugar fermented with a bacteria. It contributes to the tart flavor in yogurt and cheese.
chocolate mille-feuille We here at PastryScoop.com know how difficult it can be for pastry chefs to find time to get out of their kitchens to meet their fellow colleagues and for the public to meet the creators of their favorite desserts. Consider THE DISH your introduction to some of the best and finest pastry talents … Continue reading →
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