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Gregory Ridgway's Profile

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I started the A.O.S. degree program at Le Cordon Bleu in Portland, Oregon in the summer of 2010, majoring in Patisserie & Baking. I graduate this month, and with the help of my (now grown) kids, I'm updating cookie recipes I made for them when they were all young and launching my company, the Double C ("chocolate chip") Bakery.

I've always loved how chocolate chip cookies make people who receive them feel. While I was living in Germany back in the early 80's, my plates of cookies were my landlords first experiences with chocolate chips; they were delighted when I explained cookies weren't just for "nachtisch" (dessert), but we Americans eat them whenever! And making the different and experimental recipes I tried on my kids when they were small made them feel special.

  • Male
  • Joined May 9, 2012

Favorite materials

Chocolate chips, butterscotch chips, REAL butter, white chocolate chips, fresh nuts, exotic and unusual sweeteners and flavorings

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About

I started the A.O.S. degree program at Le Cordon Bleu in Portland, Oregon in the summer of 2010, majoring in Patisserie & Baking. I graduate this month, and with the help of my (now grown) kids, I'm updating cookie recipes I made for them when they were all young and launching my company, the Double C ("chocolate chip") Bakery.

I've always loved how chocolate chip cookies make people who receive them feel. While I was living in Germany back in the early 80's, my plates of cookies were my landlords first experiences with chocolate chips; they were delighted when I explained cookies weren't just for "nachtisch" (dessert), but we Americans eat them whenever! And making the different and experimental recipes I tried on my kids when they were small made them feel special.

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