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Feeding hungry foodies with loaves and lessons for two decades, Danielle Forestier continues to contribute to the "artisan bread renaissance" across the United States as a bakery consultant to restaurants and food manufacturers. After training in Paris with Professor Raymond Calvel and working in a variety of bakeries, Danielle brought her classical baking techniques to California. Opening a European-style bakery called Les Belles Miches in Santa Barbara, she served fresh-baked wholesome loaves to her devoted following for years. The first woman and the first American ever to be awarded the title Mâitre Boulanger by the Chambre de Commerce in Paris, Danielle now shares her expertise with other passionate bakers as she travels around the world, continuing to collect new information on her journeys. In the show BAKING WITH JULIA, Danielle Forestier prepares her impeccable French Baguette.



Courtsey:http://images.google.co.in/imgres?imgurl=http://www.pbs.org/juliachild/images/meet/forestier_pic.jpg&imgrefurl=http://www.pbs.org/juliachild/meet/forestier.html&h=110&w=100&sz=7&hl=en&start=1&tbnid=T837OBoB835eiM:&tbnh=85&tbnw=77&prev=/images%3Fq%3DDanielle%2BForestier%2B%252B%2Bchef%26gbv%3D2%26svnum%3D10%26hl%3Den%26sa%3DG

 
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Danielle Forestier
Feeding hungry foodies with loaves and lessons for two decades, Danielle Forestier continues to contribute to the "artisan bread renaissance" across the United States as a bakery consultant to restaur
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