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Bakery Day 100: croissants



I dedicate the 100th day to croissants.

I have made many changes to the recipe and tried many things. Sometimes I think I move forward and then other times I am going backwards. Well, yesterday I made a batch using the recipe from two mo this ago and they turned out really well. I do not have the inside I want still and I wish thy baked a bit better, but the customer feedback has been that they were the best to date.

Two things. I stopped using agave to baste them yesterday and used sublimo. This is a vegan product from puratos and made specifically for basting pastries and croissants, etc.  I now realize I need a laminating machine as this is also a key factor to consistency.

I got two quotes yesterday for machines, I asked for the smallest sizes possible since my space is the size of  stand up shower turned sideways.  The low end model is 3200€ and the best brand to buy is 5100€. I did mention these are extremely small models yes? I have looked for used ones and only found one that is very old. My mixer is very old and works very well but I do not know about this for a laminator.

Lots to think about ..

...

One off topic note.. in May I was in a training for a week for bread. While there I bought a dusting brush. Here is the thing, I like to support people. I did not need the brush and thought it would be a nice way to support the person.  Anyway, a few days later I realized the brush may not be vegan friendly so I wrote the person and asked him. He told me it was vegan friendly. So I have been using it but every day this is on my mind. So I did some investigating two days ago and found out it is horse hair. Why would he not just tell me this? I mean it was a 15€ brush, nothing monumental. Is a sale more important than integrity?

..

thank you as always for reading today... and remember, #doeverythingwithlove, it really makes all the difference

❤️
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