GHS senior travels down a culinary road
By Hoa Nguyen
Greenwich Time - Staff Writer
When she's not playing ice hockey, Samantha Spezzano is in the kitchen testing new recipes and baking up a storm...
...Spezzano, who works part-time at the Black Forest Pastry Shop in Greenwich, is allergic to nuts. Her dream is to open up her own bakery one day where she would specialize in nut-free pastries.
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By Hoa Nguyen
Greenwich Time - Staff Writer
When she's not playing ice hockey, Samantha Spezzano is in the kitchen testing new recipes and baking up a storm...
...Spezzano, who works part-time at the Black Forest Pastry Shop in Greenwich, is allergic to nuts. Her dream is to open up her own bakery one day where she would specialize in nut-free pastries.
"You can make anything from food and I love that," she said...
...Her boss, at the bakery, Herb Mueller, 37, a second-generation shop owner who grew up in Riverside with the goal of taking over his parents' place, said he is unsure whether he would recommend the career to someone else.
"Some people don't realize there's a lot of work involved in making cakes," he said, adding that the most important characteristic for a budding pastry chef is to be passionate about baking. "She seems to be so I say, 'Hey go for it. Do it while you're young.' "
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