Jim Pasquierello casually talks about genoise, ganache and buttercream, and name-drops mousse, meringue and almandine the way others reference Helton, Tulowitski and Gonzalez. While he may speak fluent French pastry, Pasquierello talks with an unmistakably Aurora accent. Standing behind the cookie-filled counter at Daniel’s of Paris, he smiles in amazement at his circuitous journey from […]
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