McKinney Baker Uses Nature as the Inspiration for Her Pastries

It all started with a shortbread cookie. Brooke Carter applied for a spot five years ago at the McKinney Farmers Market with shortbread cookies in hand and has been building her pastry business, the Rosemary Bakery, ever since. Now 28, the Fort Worth native started baking professionally at 20 years old at a cafe, working her way up to pastry chef by learning through experience, she says. At age 23, she started putting her own dreams of having a baking business into place. She applied for a spot at the McKinney Farmers Market and within a short few hours, she says she got the acceptance call.Carter makes bread and pastries — like croissants, loaves, cruffins, Danishes, cookies and pies — that emphasize organic, simple ingredients. Most of her ingredients are locally sourced because she says it gives her a sense of community. A lot of breads in the grocery stores have a lot of ingredients in them, she says. Carter wanted to create bread with flour, salt and water, and that’s all.   Continue reading...

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