Baker's business relies on the best butter

08/27/2013 | Washington Post (tiered subscription model), The

After graduating from CIA's Greystone campus, Erica Skolnik worked at a chocolate company in San Francisco and traveled to France before starting her own bakery operation, Frenchie's, which sells gourmet croissants, pastries and other baked goods at a farmers market in Washington, D.C. Skolnik sources all her ingredients, including the most important -- high-quality, high-fat butter -- from the D.C. area and dreams of one day opening a brick-and-mortar bakery and cafe.

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