Noticed all the new bakeries are doing laminated doughs by hand.

I walked past three new spots opening this month, and each one highlights hand-laminated pastries. Talked to one owner who said customers can taste the difference in the layers. The butter distribution is way better than with machines. It's inspired me to practice my own folding technique more carefully.

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2 Comments

kai8186mo ago

The extra effort really does show in the final flake.

7

burns.terry6mo ago

You spent how long on just one flake?

2