Patricia Austin became a croissant maker at age seventeen, and later worked as pastry chef assistant to Jeffrey Hamelman (award-winning master baker and now director of the King Arthur Bakery). In 2005 Patricia founded her cottage industry Wild Flour Vermont Bakery, which incorporates her lifestyle of living close to the land. She also works as a baking consultant and recipe developer/tester. Her most recent projects include recipe testing for world renowned pastry chef Pierre Hermé’s newly released book, Pierre Hermé Macarons, as well as dessert testing for the MasterChef series. She lives in Brattleboro, Vermont.

“Pâtisserie Gluten Free is remarkable in many ways. First because it brings together in one place dozens of delectable cakes and pastries that have been painstakingly crafted by the hands of a dedicated chef (and thoroughly explained by her excellent and clear writing). Patricia presents us with an expansive array of flavors and textures, and in the aggregate these offer us the potential of months if not years of exploration in our kitchens as we savor the recipes.” —Jeffrey Hamelman, King Arthur Bakery director, from his forewordFrench favorites. Patricia’s knowledge of French pastry and her ability to adapt her recipes to agluten-free format is not only brilliant, but also revolutionary! Having worked closely with Patriciaon my own book, I know her attention to detail, and it shows clearly in the pages of this book.” —Shaun O’Neale, MasterChef Season 7 winner“This is a cookbook that every baker should have in their collection. Patricia’s work is beautifuland memorably delicious, and she has accomplished it all without gluten, gums, or GMOs!” —Laila Ali, world champion boxer, fitness and wellness expert, and television personality.

Patricia Austin became a croissant maker at age seventeen, and later worked as pastry chef assistant to Jeffrey Hamelman (award-winning master baker and now director of the King Arthur Bakery). In 2005 Patricia founded her cottage industry Wild Flour Vermont Bakery, which incorporates her lifestyle of living close to the land. She also works as a baking consultant and recipe developer/tester. Her most recent projects include recipe testing for world renowned pastry chef Pierre Hermé’s newly released book, Pierre Hermé Macarons, as well as dessert testing for the MasterChef series. She lives in Brattleboro, Vermont.

“Pâtisserie Gluten Free is remarkable in many ways. First because it brings together in one place dozens of delectable cakes and pastries that have been painstakingly crafted by the hands of a dedicated chef (and thoroughly explained by her excellent and clear writing). Patricia presents us with an expansive array of flavors and textures, and in the aggregate these offer us the potential of months if not years of exploration in our kitchens as we savor the recipes.” —Jeffrey Hamelman, King Arthur Bakery director, from his forewordFrench favorites. Patricia’s knowledge of French pastry and her ability to adapt her recipes to agluten-free format is not only brilliant, but also revolutionary! Having worked closely with Patriciaon my own book, I know her attention to detail, and it shows clearly in the pages of this book.” —Shaun O’Neale, MasterChef Season 7 winner“This is a cookbook that every baker should have in their collection. Patricia’s work is beautifuland memorably delicious, and she has accomplished it all without gluten, gums, or GMOs!” —Laila Ali, world champion boxer, fitness and wellness expert, and television personality.

Patricia Austin became a croissant maker at age seventeen, and later worked as pastry chef assistant to Jeffrey Hamelman (award-winning master baker and now director of the King Arthur Bakery). In 2005 Patricia founded her cottage industry Wild Flour Vermont Bakery, which incorporates her lifestyle of living close to the land. She also works as a baking consultant and recipe developer/tester. Her most recent projects include recipe testing for world renowned pastry chef Pierre Hermé’s newly released book, Pierre Hermé Macarons, as well as dessert testing for the MasterChef series. She lives in Brattleboro, Vermont.

“Pâtisserie Gluten Free is remarkable in many ways. First because it brings together in one place dozens of delectable cakes and pastries that have been painstakingly crafted by the hands of a dedicated chef (and thoroughly explained by her excellent and clear writing). Patricia presents us with an expansive array of flavors and textures, and in the aggregate these offer us the potential of months if not years of exploration in our kitchens as we savor the recipes.” —Jeffrey Hamelman, King Arthur Bakery director, from his forewordFrench favorites. Patricia’s knowledge of French pastry and her ability to adapt her recipes to agluten-free format is not only brilliant, but also revolutionary! Having worked closely with Patriciaon my own book, I know her attention to detail, and it shows clearly in the pages of this book.” —Shaun O’Neale, MasterChef Season 7 winner“This is a cookbook that every baker should have in their collection. Patricia’s work is beautifuland memorably delicious, and she has accomplished it all without gluten, gums, or GMOs!” —Laila Ali, world champion boxer, fitness and wellness expert, and television personality.