I grew up in the kitchen watching the women in my family make these incredible goodies; grandma's lefsa, chifon cakes, etc... My first job was in a restaurant at 14 and by 20 I was baking professionally and at 28 I implemented a bread program for the restaurant I managed... hands down, rustic breads...but really any baked goods and now in Hungary, I am learning traditional baking methods from my mother-in-law. Potato lefsa is a Norwegion tradition, which because of the labor involved only gets made at the holidays. It's a beautiful sweet "tortilla" layered with butter, sugar and cinnamon... Baking 6 variations of bread for 400 guests in about six hours. Without ruining any of it!