Bake It Like You Mean It with Gesine Bullock-Prado

“I had to become a pastry chef, feeding all the people in my small town without having been trained to do it,” recalls Gesine Bullock-Prado on the launch of her Vermont pastry shop. Despite the strain of working from 3:30 a.m. – 7:30 p.m. every day, Bullock-Prado looks on the experience as a largely positive one: “If people want something that you make, it’s always good.”


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