Esther Son walked briskly through the crowded kitchen of Estelle Bakery & Patisserie in Arden Arcade, navigating tall sheet-pan racks of fragrant croissants and a rainbow of fragile macarons, cruising past busy bakers and sandwich-makers at their many stations.
She paused to point out a ceramic tile deck oven, where hand-made artisan breads get their characteristic color and texture from high heat.
"The flavor comes out when the crust gets dark," she said. "A lot of Americans think it's burnt, but it's really not."
To read the rest of the story, please go to: Sacramento Bee