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All products are independently selected by our editors. If you buy something, we may earn an affiliate commission. Welcome to Pastry of the Week, in which Charlotte Druckman introduces us to new treats and reacquaints us with old ones that have undergone impressive and tasty makeovers.
We'll also meet the talented bakers and pastry chefs responsible for creating these edible wonders. Michelle Polzine ran away from her Southern California home at age 5 because she "didn't want to eat hamburgers. But her childhood diet consisted of dishes made with canned cream of mushroom soup. Her pursuit of a culinary career was far from a foregone conclusion. Her conservative parents and the seemingly insensitive world around her pushed her towards political radicalism.
At 19, she'd become a political canvasser "that's like a door-to-door salesman for world peace" and, two years later, moved to San Francisco to lobby for women's healthcare. She soon realized her romanticized notion of dishwashing was misguided and picked up cooking instead it paid a whopping 50 cents more an hour. Her teachers were "a bunch of over-educated awesome hippie guys" at a Chapel Hill restaurant called Pyewacket. They wanted nothing to do with the ex-canvasser in that kitchen.
It took her five years to get her shot, and it only happened because one of the regulars was too drunk to work. After a few months, she secured a few dessert shifts and that was the end of her time on the savory side. At Pyewacket, Polzine happily followed her leader, Julia Stockton, "the great mistress of the egg," until "a life-changing birthday dinner at Nana's in Durham" opened the aspiring baker's "roving eye" and she convinced pastry chef Kathy Edwards to give her an internship, and later, hire her.
This is where Polzine claims she got her "fancypants" degree and learned how to knock out plated desserts. It's also where she was turned on to "some books that really helped me advance pretty quickly"--namely, Baking with Julia , Chez Panisse Desserts , and Stars Desserts. From him, she learned how to make bread and "everything that matters about baking.