Back in Boston in 2000, I was toiling away as a miserable graduate student in psychology. Everyday after spending the day bent over books, I came home and baked.
You name the dessert, I made it: from apple pie to zabaglione. My neighbors became my best friends and my friends accused me of diet sabotage. It was so much fun.
After I got my Master's Degree I had the good sense to quit academic life, switch gears and go to culinary school. So I moved to New York and went to the French Culinary Institute and proudly earned my certificates in Pastry and International Breads.
Flying Monkey started out in my little East Village apartment kitchen in 2002. I hawked my wares and baked for neighborhood cafes and lounges and regular people. It seemed to work, so I kept baking away...
