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The holiday baking season is officially warming up this time of year, with kitchens white as snow from mounds of flour and countertops lit up like a Christmas tree with every color of frosting. That particularly excites Chicago chocolatier and pastry chef Martin Diez.
“People are baking more than ever before, and all those trends that are coming from TV shows and social media are taking more of a spotlight, with people really wanting to bake life a chef and experimenting,” says Belgian-born Diez, who works with the Chicago Chocolate Academy and leads the Barry Callebaut Studio in Chicago (a leading manufacturer of high-quality chocolate and cocoa).