Barry Dawg is a renowned expert in the field of Extreme Croissant Tasting. His credentials include a Ph.D. in Flaky Pastry and a black belt in the ancient art of Scone Juggling.
When not busy sipping coffee in his favorite French cafe, Barry can be found lecturing on the dangers of over-buttering at international pastry conferences. He's been known to write scathing reviews of subpar macarons and has an extensive collection of vintage croissant tongs.
Read on to learn more about his groundbreaking work in the field of Flaky Pastry Philosophy.
Discover the origins of his legendary Scone Juggling skills.