Marie Dubois

Lyon-trained pastry cook, contributor on bread and viennoiserie. Writes about hydration math, fermentation by feel, and the small details that separate good bakes from great ones.

Marie trained as a pastry cook in Lyon and now writes about bread and pastry for several food publications. Her contributions to CookinCity focus on technique articles — the science behind what works in dough and why. She believes the best baking advice comes from understanding why a recipe behaves the way it does, not just what to do at minute 30.