Scooping cupcake batter into baking trays is just one part of the early-morning work being done daily at the Penn State Bakery. Heather Luse, executive pastry chef and co-manager of the facility, has been with the bakery for 18 years and organizes all menu-planning and recipe-development. She also likes to get involved in the day-to-day prep work and baking whenever she is able.
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