why be stingy
It's Friday morning, don't have a lot of time, but every once in a while, something catches my eye. Something that must be shared with those, less fortunate than the ones who find their way here to shop. I'm not boasting, because I didn't make the croissants in the photo. Joe Falcinelli laminated the dough and a herd of others shaped 'em. Filemon baked 'em. To those in the middle of the country, they might say "They're to dark". To me, carmelized perfection. Toasty wheat notes, slightly sweet, and the need for a vacuum once you're finished eating. Philippe LeCorre told me once "In France, we don't eat croissants, we wear them". The every so slightly present crunch, as your teeth break thru several thin crispy layers on the outside, and an explosion of butter flavour on the inside. For the sake of knowing, we started laminating our croissant with Plugra butter, about four months ago. Makes all the difference in the world. If I had the ability to put more than one photo in a posting at a time, I would cut one open and show you, what I'm sure is incredible open structure, just like a spider web.
Gotta get upstairs. We have an overwhelming amount of work today, weather will be nice tomorrow, markets will be cranked up. We also have loads of cakes for weekend parties. It appears graduation has begun. I need to take a break tomorrow around noon. Rich Coppidge, the bread instructor at the CIA, is in town for the restaurant show. I'm gonna treat him to oneadem Bat 17 sandwiches tomorrow. Noble Masi, the Noble Masi will be here Monday.
posted by Jory Downer at
6:24 AM
4 Comments:
Those are beautiful!! I could always tell when Filemon did the baking; he knew how long to proof them, and how long to bake them. I always figured he was doing half the work.
Why did you switch to Plugra? I remember we did a side-by-side comparison at one point w/ Plugra and whatever else we were using and we couldn't really tell a difference; did something change? Or did I just suck at it?
And I hold Philippe's compliments about my croissants close to my heart, even as I sit here at a desk.
these croissants aren't any nicer than what you used to make, for sure.
we switched to plugra, because we found a way to buy it for the same price as what we were using.
I tell you Jory, this blog is the best advertising tool ever. I can't even tell you how much money I've spent at Bennison's since starting to read it! It's DANGEROUS! Plugra in croissants?? I have to come stock up on those.
AND I've been to Bat 17 TWICE since reading here that you supply them with bread. That K-2 Burger is DELICIOUS on the Brioche. Amazing!!
tara, i'm a big fan of bat 17 for a few reasons. first, of course, they are a customer, and i really enjoy our bread. they sourced out local bread and they have the same attitude about their meats and cheeses. they buy the best. they aren't inexpensive, but their stuff is the best.
second, they do a great job with the business side, of their business. there are two "jim's" involved. one of them is always there. stuff is consistent and right, always.
third, they have summit porter on tap. heading there this afternoon.
thanks for reading.
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