Due to the pandemic, which coincided with the release of, Jones was forced to rethink the format of her business. With in-person classes, cooking school demonstrations and supper clubs no longer possible, she created a series of
, which launched online Sept. 14. “At least I can connect with people all over the world now,” says Jones, “rather than them having to come to my classes.”During the live Zoom classes , she’ll assemble and decorate a fruit or savoury pie alongside her students. The masterclass tutorials — which include her feather, parquet and basket effects — are pre-recorded and can be re-watched as often as students like.
“ real insight into how I bring everything together. When I post on Instagram, I just post images. I’ve never said, ‘This is how I do this. This is how I do that.’ So it’s an exclusive peek into how I faff on,” she laughs.Article content continuedJones believes pastry is perfectly achievable at home, though some people may find it daunting.
She deliberately developed the recipes in the book without the aid of any special equipment: Making her hot water pastry, for example, requires only a bowl and a wooden spoon. The difference between store-bought and homemade pastry is vast, she says, and her hope is to push the craft into the realm of possibility for home bakers regardless of skill level.“I suppose it’s got a bit of bad press hasn’t it, pastry,” Jones laughs.
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