I’m Benedikt. With a “k”. Yes, I know, that’s unusual. It’s German. That’s why. I’m German. But currently, I live in the USA. And as things are, today, I will be here for quite some while. Officially, I’m a physics PhD student.

At heart, I’m a pastry chef. OK, that might sound a little snotty but after all, I have learned parts of the trade from a professional, a retired master baker and pastry chef who has worked in Switzerland, Paris (France), and Germany, has owned a café, and a pastry shop.

For three years, I would spend quite some time in his basement, during my breaks, learning how to process chocolate to create delightful chocolates, how to knead yeast dough, make buttercream, decorate wonderful wedding cakes.


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