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.