G Bakes!: Happy Pie Day!

Thursday, November 26, 2009

Happy Pie Day!

I give thanks to caramel apple pie filling and quick puff pastry.

3 comments:

patti said...: so pretty! I made two caramel apple with quick puff, lattticed in wide strips. Two pecan, and 4 pumpkin, and the best ones were all the ones with quick puff crust. It has such great flavor! So one of the things I was thankful for this Thanksgiving was YOU!; November 28, 2009 at 6:13 PM
Margaret said...: Hey! Just was introduced to your blog through a friend on Facebook- love your writing and you look amazingly advanced. :-) I'll tag along! Question though: where does one find frozen puff pastry? I've seen it in several of my cookbooks, but never on the shelves...; February 23, 2010 at 6:33 AM
me! said...: I've never bought puff, just make it for many applications for my pastry shop and at home.; February 23, 2010 at 7:20 AM

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Frequently Asked Questions...Answered

Where are you located? In Vermont. Exact location a mystery. Kind of. Ours isn't a retail shop, just commercial bakery where I develop recipes for my cookbooks and for a new line of retail box mixes so we like to keep it simple and private. Visit www.gesine.com for more eye candy.

When's the new book coming out? Pie it Forward is being released April, 2012 Sugar Baby is available at your local book retailer (if it's not, shame on them). It's a book about working with sugar but it's not a candy book. This is a resource that will expand your baking repertoire a thousand-fold. And there's the baking memoir My Life From Scratch (previously known as Confections of a Closet Master Baker).

Did you open a Texas store? No. I shared my recipes and developed a few for Waltons on 6th. My signatures like Golden Eggs (buttons there), the famous Montpelier chocolate chocolate cakes, carrot cake, Parisians, chocolate mousse towers, fruit mousses on flourless chocolate goodness, the most sought after ginger cookie in Vermont, cheesecake, cinnamon rolls of heaven, croissant that brought people from Montreal...the stuff that made Montpelier famous is now in Texas on 6th street.

Can I send you my book for an autograph? I'll tell you why this is a bad idea: I have too much stuff going on that I guarantee I will lose your book somewhere in the shuffle, it will fill me with guilt and agita, and I don't want to give out the address willy nilly. Not that I don't trust you. You're great. But some sneaky people who really couldn't care less about baking but say they do, have gotten the address for nefarious reasons.

Will you immediately delete any email that has anything to do with your screenplay, movie idea, "please send this along to 'you know who'"? Yes, faster than you can say "I have this great idea..." or "God spoke to me and insisted that I was meant to be with..." I'll only respond to emails that are baking related. Period. No funny stuff.