​Catherine Tetreault shows some flaky croissants she baked at Framboise. She also studied as an apprentice to Victoria German, a world class pastry chef and instructor at SAIT. Tetreault is joined in the kitchen by head pastry chef Tammy Crocker, also a SAIT grad who most recently served as head pastry chef for Model Milk and Pigeonhole. N.W., Catherine Tetreault pulls a sheet of golden, flaky croissants out of the oven. "I learned more than I ever could have at a bakery," Tetreault said of the few months she spent baking with Chef German in New York.

Source: CBC News July 02, 2016 00:00 UTC