Butter, I learned briefly on Monday, is a tricky thing. If you add butter to caramel when it is too hot, you get greasy, separated caramel, not the smooth, tasty kind. When butter is too cold and it is added to a recipe that calls for it to be at room temperature, it can make a batter separate and loose (which is not what you want).
Be aware when using butter. It is a necessity but I’m finding it can make or break a recipe.
Thus I start on this endeavor! I knew going into this that this was going to be an exciting, new adventure for me but starting a blog about interning at a bakery was the mastermind idea of Kristen D’Angelo, my new boss and owner of of Sweet Hearts (let me see if I spell this right) Patisserie here in Annapolis Maryland. I’ve only been in to see it twice and both times I’ve went it’s been absolutely adorable.
The inside is beautifully decorated in soft lavender colors, soothing to the eye (which is part of the reason why the blog is the same color). It makes a person just want to pop in, if just to enjoy the decor. Of course, if you want to buy a delicious treat to go along with our long list of different beverages, we’d be more than happy to help you out!
I’d love to go more in depth about what the inside looks like but you should just pop in and visit us when we open or better yet, follow me when I start talking about all the interesting things I learn about as an intern.
(Soon this will be full of cakes, pastries, cookies and sandwiches!)