An Afternoon at the Princeton Bakeshop

This week Slow Food Princeton members spent a lazy Friday afternoon at the Princeton Bakeshop with Chef Rob Harbison learning how to make apple turnovers. With local apples, organic cranberries, and a pinch of cinnamon sugar, participants practiced making different pastry shapes and snacked on chocolate-covered strawberries while their creations baked. Thanks to Chef Rob and Dining Services for making this possible.