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The scratch bakery on Delmar got me back into lamination
I stopped by a small shop on Delmar Blvd in St. Louis last Saturday and watched the owner fold croissant dough by hand at 6am. She does 27 folds per batch and says a marble slab she got at a restaurant auction for $90 beats any fancy sheeter she has tried. I went home and did my first proper lamination in months, and the layers actually held for once. Does anyone else find that watching someone else work is the best cure for a baking slump?
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emmaking2h ago
27 folds sounds like a lot. Marble holds cold better than steel though.
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