thank you for making our pain worth it (That’s a terrible punn, but I did it anyway).

Aug 4

Some time ago I dove down a rabbit hole of laminated pastry. Day after day, batch after batch, I adjusted the recipe and technique like a crazy obsessed person. I’m grateful for my craziness, because it paved the path for the kouign amann at 1871 Bakehouse. But the funny part is, I now look forward to the time of day when I can quietly stand at my sheeter and turn a mound of dough into beautiful folds. Then watch those folded layers of flour and butter magically do this in the oven.

I adore pastry.

Thanks for letting me share it with you all.