I am very proud of our pastries. I hear often that they compare, if not beat, pastries that one can find in France. In fact, I can vouch for that. I can say the same thing for our bread. I measure every bakery that I go to by two things; their croissants and there white baguettes. If you can do those two things well then everything else has to be great.
I am very happy to announce that we have now switched to a Plugra-style butter for our laminated pastries. Even though it costs more, it is worth the cost for the gain in its flavor profile. Everyone at bakery, hands down, loves this butter. I hope that you can taste the difference and love it as much as we do.
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| One pound of buttery goodness |
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