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Friday, August 21, 2009
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About Me
- Chef Lewis
- Among my many careers, I was a chef at a 5-diamond restaurant on the Gulf Coast and then at a small, very special bistro in Mobile, Alabama. While mastering different culinary techniques and learning about foods from all over the world, I knew that my heart and hands would always be with pastry. After completing pastry school and earning my Grande Diplome’ from Le Cordon Bleu in Paris and multiple professional certificates in bread baking and venoisserie, I vowed to find a solution to baking better pastries in the United States. For years, I have labored with scientists at the largest and most acclaimed food laboratories in both France and the United States to perfect baking flour. I also tested and perfected the product with several of the most celebrated pastry chefs in Europe. Now, I've succeeded in creating an American product comparable, if not superior, to European pastry flours.
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