— Kathleen McCann

Well I've been baking for a long time and and I used I used to like to make fancy moose cakes and this and that but As I as I get older now, I just want to I want I like to eat things that are crusty. I'm I'm staying away from mooses. They just bore me so anything with a crust anything with a lot of texture things that are baked like a good pound cake a good bread with some interesting inclusion. That's what that's what excites me and it sounds very simple but you know it can it can get pretty complex. Right? But at the end it's it's comfort food that that will never go out of style, you know, so anything with a crust and and some interesting inclusion is is what I like to bake and eat so that pound cake those two pound cakes the coffee cake and upon kick out a good representation of of what I like to make and eat nowadays. Yeah, you're making me think of one of the favorite desserts. I used to make I used to work in an Italian restaurant in the 90s. And it was a hazelnut Rosemary orange frangipan tart. So I made this amazing like sweet dough crust with orange zest and rosemary and toasted hazelnut powder and then the frangipan filling with whole hazelnuts that have been roasted and crushed lately with like a nice spiced pumpkin ice cream. Exactly here. Exactly. Those are these are desserts that that always come around, you know, there's always trends that that appear and disappear and then and we always fall back on to on those comfort food desserts.