Jen, the Manager of the Bake Shop, received a prime piece of equipment last week. It’s called a sheeter, but don’t let the name fool you: it creates pure magic. I’m not even sure what it does – other than stretch the most flaky, tasty dough imaginable – but the croissants rendered from it exemplify how cravings are born. A perfect combination of chewy and fluffy, with a toasted crust. They go from this…
To THIS.
Ok, I admit I love croissants in general. With chocolate, plain, with a glass of juice, with tea, with coffee, with jam, with MORE butter and with any sandwich filling you can dream up. Even a bad croissant (with the right re-heating and butter quotient) is better than the anemic grocery-store boules and breads. Still, it’s hard to find ones that are just as good cool and fresh as they are right out of the oven and these were just right.
We all have a tough job tasting these delectable morsels, but someone has to do it.
Oh, and in case you were wondering, here’s the sheeter:
You would never guess that this thing holds the keys to a gluten-fest of epic proportions and calories. It looks so clean and slender!
Over in Veggieland, there are onions, garlic and shallots drying and curing. We had some red onions last night caramelized over some burgers. As we wait for the tomatoes to hit, that’s not a bad substitute. Andrew says that he had his first tomato sandwich of the season yesterday. I can’t wait!
Until the market opens, we’ve been selling our goods to local restaurants. Check out the bagged onions ready to be put into dishes of every kind.
Finally, we have back from camp our slave labor son, who is helping this very morning with chores. Even if someday this will all be his and his brother’s, what he really cares about is the dog (Bea) and Gator privileges.
I admit this is pretty reasonable…
