Episode: Pound Cake - 11:00 21 January
Pound cakes are wonderfully rich, moist and buttery with a lovely golden brown crust. Anna starts with a favourite - classic lemon pound cake. Then she creates a fondant covered heart cake, perfect to bake for that special someone.
Episode: Drop Cookies - 11:30 21 January
Who can resist these tasty treats served with an ice cold glass of milk? Anna creates a variety of drop cookies and desserts, popular with kids and grown-up kids! She starts with everybody's favourite, the classic chocolate chip cookie.
Episode: Croissant Dough - 18:00 21 January
Anna starts with basic croissant dough recipe and then works it into classic filled croissants: almond, cheese and irresistible pain au chocolat. Anna transforms these pastries into a decadent dessert: chocolate croissant bread pudding.
Baking virtuoso Anna Olson is back, showing off her out-of- this-world baking prowess, Anna presents a new series of wonderful dishes, which will inspire master and rookie bakers alike. From comfort food to the intricacies of classic Danish pastries, Anna is on top form with some of her very best recipes. On the menu are an Italian blood orange syrup cake, crunchy and tender biscotti, blackberry meringue tarts and snickerdoodle cookies, all before a marzipan masterclass culminating in the preparation of a decadent Battenberg cake. Take a bite of Anna’s scintillating and tongue-tingling creations, as she opens the doors to her kitchen for a baking tutorial like no other.
Originally born in Atlanta, Georgia, Anna grew up in Toronto, but made her way back to the U.S. to study culinary arts at Johnson & Wales University and work in Colorado and New Orleans. While initially trained in the world of savoury cooking, Anna is equally recognized for her abilities in the pastry kitchen, having worked as a professional pastry chef since the mid '90's. She is proud to call Niagara home, and has lived and cooked here for over 15 years.
Anna's culinary philosophy is based on a common-sense approach of cooking and baking with the seasons as well as respecting the ingredients, the technique and the process of sharing with others through food. Most of all, cooking and baking should be fun!