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Bakery Day 33: the croissants live!!! Pheeeeewwww!!!



Today I said to myself, the croissants are going to be amazing. So when I started to make them I thought about the roots of what I learned.  First the dough, then the folding, then the cutting and shaping, and then proofing before the bake.   During this process I remembered one step that I was neglecting recently with my croissants that kept failing, I was not letting the butter chill between the folds.  When I showed the dough to the amazing Eugeni, he told me the butter  was absolutely perfect. I just need to get the masa (dough) a bit thinner. I was about 1cm and he would like them in the neighborhood of 5mm.



As you can see, the layers are beautiful, and if you are wondering, there are 27.

...

For weeks Sandy has been telling me to make tapas. I have been reluctant because I didn’t want to change what I perceive of the bakery in to a restaurant. So I mandated that we must only use the breads I bake and not serve the tapas any other way.  Tonight was the first night. I made six different kinds (no photos of two of them):  1) potatoes on a cream sauce with champion mushrooms, 2) hummus with olive oil, pine nuts, sweet paprika, and olives, 3) olive oil on bread with roasted red peppers and olives, 4) cream sauce with arugula and palmetto medallions, 5) olive oil, alfalfa sprouts,  with artichokes and olives, and 6) hummus, avocado, and sundries tomatoes soaked in oil..

Maybe some of these combinations sound crazy but they turned out great.  I also put them on both white and integral baguette slices. I am really proud of the work. The cost is 6 tapas and a drink for 6€, and 1€ per piece of tapas. If it picks up I will turn it into a tapas bar where I make them on the fly for customer orders. That would be fun and like a sushi bar.



Hungry yet!?!?!?! ❤️

...

Tomorrow is going to be another tough day. We are doing tapas again but also I already have an order for croissants on Sunday and I have absolutely no pastry’s in the bakery, everything was sold and I made the conscious decision to not bake more today to focus on the first day of tapas. The good news is that sandy now can make cookies and the muffins nicely so it helps me a lot to give her that work. The bad news is there isn’t enough room for both of us to work at the same time .. heheh

my day is done, I worked about 13,5 hours - a short day it seems. Thank you very much for taking the time to read the blog ❤️



 

#doeverythingwithlove
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Comments

  1. FatimaSeptember 7, 2018 at 1:12 PM

    Beautiful!
    How about some baba ganouj?

    ReplyDelete
  2. adminSeptember 8, 2018 at 12:21 PM

    This is a good idea and one I will add to my list 🌻🌱❤️

    ReplyDelete

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