the baker behind
this Classic Recipe
More often than not, when Andrew is baking I am dumbstruck by the effort he takes. One recent project involved making three different cupcakes, getting up at 7:30 to do so and finishing the last of the icing with just enough time to hop in the car at 5:30 and take them to the party he made them for. Phew. But it’s not just the time, it’s the almost scientific way in which his desserts come together. As a savory cook, my cooking times seem so much more fluid. You can compensate for all kinds of kitchen screw-ups. But when Andrew bakes, he does so with almost military precision. So as I was in the second hour of cooking dinner recently, I was amazed to hear him say he’d decided he wanted to make a Classic Chocolate Mousse for dessert. How earth could he do that? With a little help from a third generation baker named John Barricelli.