Nov 1, 2016
Behind the Counter with Pastry Chef Ignacio Zorzoli of The Butcher's Daughter
Delicious, flaky croissants. Crumbly, sweet blueberry scones. Warm, freshly baked bread. For most people, these indulgent pastries are synonymous with words like “butter” and “cheat day.” If words like “vegan” or “gluten-free” came to mind, then you’re probably familiar with The Butcher’s Daughter. A self-proclaimed “vegetable slaughterhouse” with three bustling locations in New York and...
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