THE DAYMichelle Polzine received the first bound copy of her book, “Baking at the 20th Century Cafe” (Artisan), she celebrated by donning a purple 1930s ballgown to sit at her dining room table and thumb through the culmination of a decade’s work. She specializes in baked goods from across the former Austro-Hungarian Empire, rendered in Northern California flavors. Until the pandemic hit this spring, lucky diners at the marble-topped tables of her 20th Century Cafe in San Francisco would watch Ms. Polzine stretch strudel dough...

Source: Wall Street Journal October 22, 2020 19:41 UTC