If you are a maker of pastry you probably have, at one point of another, lovingly brushed some buttery dough with a beaten egg, or some portion of an egg, never stopping to wonder why. (Or maybe you did wonder why. I’m not in your brain box.)
jeudi 4 octobre 2018
Inscription à :
Publier les commentaires (Atom)
0 commentaires:
Enregistrer un commentaire