Hi, I'm Kathryn.  

I'm a chef-instructor at The Institute of Culinary Education (ICE) who's involved in many parts of the pastry & baking industry, so I developed this website to have a platform to present:

* My first cookbook, Les Petits Macarons, Colorful French Confections to Make at Home,  described by The Wall Street Journal as the "most comprehensive and inspiring" book on macarons in any language...  I will post regular comments, hints and tricks on this website (such as Macaron Troubleshooting for Hollow Shells) -- but Read the full story! 

Le Moulin Bregeon, a Mill converted to a luxury country retreat in the historic western Loire Valley, France.  My friends Jonathan, Pascal and Bernard who own and run the Mill are charming.  Their country style, organic 4-course meals with local wines are delicious.  The pastoral surroundings are beautiful, with antiques and flowers everywhere you look.   We have developed unique relationships with Michelin and Relais & Chateau chefs and bakers in the area so you and your family/friends can have a customized cooking vacation while you stay at Le Moulin Bregon, with hands-on cuisine and baking classes with a variety of chefs.  

* Food Startup Help:  The consulting group I started works with national and international entrepreneurs to bring a food product to market, or help you build a wholesale or retail bakery related operation.  Visit our website foodstartuphelp.com for a full list of Services, Affiliates, Clients and Testimonials.

Bio:  Click here to read my full bio.
Photos:   Click here to see some photos of my work.
Video:  Connect to my You Tube Channel.

Take my Craftsy Entremet (Contemporary Layer Cake)   Click here to share a $10 off link!   Click here to share a $10 off link!