Tuesday, November 6th, 2018
Cafe Juanita pastry chef Junko Mine blends art, science and traditions into creative, ingenious treats
Rebekah Denn—Seattle Times

Junko Mine knows better than most how baking is both an art and a science. Focusing on fermentation and wild yeasts, the pastry chef has found inspiration everywhere from a camera lens to a biology lab. A visit to Lummi Island turned into a brief stage at the globally acclaimed Willows Inn with chef Blaine Wetzel, and a job at the connected cafe. On the island, where restaurant dishes are fueled by super-local ingredients, she experimented in baking with wild yeasts captured from her surroundings: pink cherry blossoms, blue elderberries, piney Douglas fir needles and other foraged foods.

Read full article here: Cafe Juanita pastry chef Junko Mine blends art, science and traditions into creative, ingenious treats

Print Friendly, PDF & Email