I feel like I've used enough butter today to grease a rusted out piece of machinery left exposed to the elements for a century into working order. So. Much. Butter.
I think I'm most proud of the croissants; most bakeries don't even make their own because it's such a process. Here they are all racked up and proofed and about to go in the oven:
And the chocolate croissants:
It's a lot of freaking croissants. But here's the one I introduced to my belly:
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