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Gesine Bullock-Prado

Gesine Bullock-Prado

Gesine Bullock-Prado is a renowned pastry chef and baking instructor, a New York Times best-selling cookbook author, and a television personality. With over two decades of experience in the culinary industry and a reputation as one of the best baking instructors in the country, the classes in her baking school, Sugar Glider Kitchen, and her guest classes at King Arthur Baking Company sell out in minutes. Gesine is the author of seven books, including the baking memoir, My Life from Scratch, and her latest cookbook, My Vermont Table, an instant New York Times bestseller.

Along with serving as host of her Food Network series Baked in Vermont, Gesine is a regular contributor to the Today Show, has been featured on CBS Saturday Morning, The Talk, the Kelly Clarkson Show, and is a main judge on Food Network’s Best Baker in America and Buddy vs. Duff, as well as a judge on Christmas Cookie Challenge and on Amazon Freevee’s America’s Test Kitchen: The Next Generation.

Gesine has been featured on NPR’s All Things Considered, Weekend Edition, and Here and Now. She’s been a guest contributing editor for Food & Wine and Runner’s World and her work has been profiled in the Washington Post, The New York Times, Better Homes & Gardens, Forbes, People Magazine, The Wall Street Journal, Los Angeles Times, and Yankee Magazine.

Gesine lives in a 1700s Vermont tavern where she and her husband converted the original carriage house into her baking school, Sugar Glider Kitchen. The property, called Freegrace, serves as the backdrop for “Baked in Vermont” and the baking demos for her decade long collaboration with Red Star Yeast.

Gesine Bullock-Prado - Galette des Rois (King's Cake)

Galette des Rois

Traditionally this cake was made to celebrate Epiphany which happens on January 6, but now you can find it in France throughout January, symbolizing the post-Christmas season. You may also find it named king cake or even pithivier. Also, traditionally this was made with puff pastry where the butter is locked into the dough. My method for inverse puff puts the butter on the outside. It is more refined, tastes better, and as a bonus is quicker to make.

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