	Jim Hutchison Boston Baking Examiner \| Bio My Bio Subscribe RSS Feed Favorites

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Jim loves the emotion and memories that many flavors and textures of pastry bring. He enjoys sharing his food experiences through conversation and writing. He has been making pastry professionally for ten years.

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Boston Baking Examiner's Articles

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Money Saving Baking Tips

Saving money in a bakery is about being efficient and using all the product you can. This usually means being...
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Bread Pudding Recipe

Bread pudding consists of bread, custard, and any inclusions desired. It can be a very rich and creamy pudding if...
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Candied Citrus Peel Recipe

Candied Citrus or citrus confit, is citrus peel that has been "preserved' in a sugar syrup. It is often used for applications in baking and...
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Top 5 Books for Baking at Home

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There are numerous books full of amazing information on all of our favorite subjects - including baking. All home...
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Sorbet recipe (no ice cream maker needed)

With the weather slowly becoming summer weather, we begin to look for something cool and refreshing. What can be more refreshing than a flavorful...
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Vanilla extract recipe

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The flavor of homemade vanilla extract cannot be compared to what most buy at their supermarkets. It has more flavor and complexity compared to what...
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Blueberry focaccia recipe

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Focaccia is well known Italian bread sought after for its soft interior, crisp golden edges, and developed flavor. Its contains a fair amount of...
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Starchefs In Boston

Some of Antoinettes favorite restaurants during her visit to Boston included Toro, Clio, Le Espalier, Eastern...
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Flavor over sweetness

When most think of pastry they think of sugar. Sticky, sweet, gooey satisfaction. Food should be adored because of its flavor. Over using sugar in...
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