Manitou French Pastries
At first blush, it might seem that biochemistry and baking wouldn’t combine well. But Nick Adkins, owner of Manitou French Pastries, finds that his experience in a lab coat makes him a better chef as he prepares macarons, croissants, galettes, quiches and other delicacies. Adkins spent seven years as a postdoctoral fellow in molecular medicine […]
This content is only available to members of the CSBJ. To gain access, you'll need to sign in or purchase Digital, Silver Membership, Print & Digital, Print, Digital and The Transcript or Digital Monthly If you're already a member, sign in here.