Carrie Franzen has been in the food industry for over twenty years. She received a degree in journalism at University of Wisconsin-Madison where she worked her way through school at Ovens of Brittany, learning baking, catering, and kitchen work. After that, she traveled in Europe for three years, specifically Germany, where she further pursued her love of baking. Carrie returned home and after various stints at catering companies and food businesses, she obtained a culinary certificate at Hennepin Technical College. While working as a school coordinator for Cooks of Crocus Hill, Carrie discovered her love for teaching.

Carrie has ...

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