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Danish

It wasn’t development on a new dessert that brought Danish into our pastry department. It wasn’t a desire to explore the limitations of lamination, a lesson in classic technique for our cooks, or any previous experience on my own part that caused us to start rolling sheets of enriched dough around slabs of cold butter. It was the… Read more »

The Pastry Department

In a small nook in the back of the kitchen. On half a table shared with garde manger. Around the corner from the walk in. Against the back wall under the pots and pans. On a small station until 2pm when the cooks get in. Upstairs in the attic intermingled with the private dining kitchen. Downstairs in a… Read more »