When you're cooking, it's all about a dash of this and a splash of that. But baking is another matter, an exact science. In this series, we're going behind the bakery case and into the kitchens of some of Phoenix's finest purveyors of sweets (and some savories). Fresh out of culinary school, Chow Bella contributor Mabel Suen will work with local chefs to learn their tricks for making perfect pastries, baked goods and desserts. Stay tuned for findings once the flour settles.
The Baked Good: The Fondant Covered Cookie The Chef: Tammie Coe The Place: Tammie Coe Cakes