Hiya!!

Hiya!! It’s been such a crazy week for me BUT somehow I got around to editing and doing the voice over for this video. I am in the process of moving out of the shared commercial kitchen I was using and hopefully fingers crossed into my own space??? You will have to stay tuned for that, because everything is still in the early stages teehee. Heads up for this weekend, I will bring a variety of sweet buns along with donuts and breads but I won’t be able to make any laminated pastries. My sheeter Farmers Market 29 Butter Croix 29 Almond Croix 29 Choco Croix 36 Danishes 36 English Muffins 48 Baguettes 80 Donuts 56 Cardamom Buns Morning Buns? Kouign-amann I have just really kept me busy, which I truly appreciate. Thank you so much, but it's so nice being able to look back at this footage and see just how much my process has already changed. At the time of filming, I had just switched from using a hand crank manual sheeter, which you can see here in a second, to an electric sheeter, which you can see here in a second. And also I switched from making my own butter blocks to buying Pepe Saya butter sheets, which just blew me out of the water. I really, really, really love those butter sheets. And I'm just so grateful that I was able to make both of those upgrades because I went from making batches that could yield me max 11 croissants to two batches that yield me around 25 croissants in about half the time. So definitely worth it, especially with how crazy the farmers markets have been. I don't think I could have ever in a million years met the demand if I was still using my hand cranks. So thank you so much for that. It's a Thursday for me, which is usually my dough day, but I also try and get little things done like making all of my jams, which we make from scratch every single week, as well as the almond croissants, which get laminated on Thursdays and baked them on Fridays so that on Saturday I can slice them, dip them in some rum syrup, fill them with almond frangipane and top them with some almond and bake them again. So that they're fresh for the farmers market. And another cool thing of seeing this footage is just admiring how far my croissant skills have come. I'm completely self-taught and everything that has to do with baking and croissants have been through a journey and a half. Anyway, you can find me at the downtown Toledo farmers market every Saturday starting at 8 AM. And just a little bit of a heads up, I won't have any laminated pastries this Saturday, the 27th, because I'm moving from my commercial kitchen onto my bigger and better things. So hopefully you'll see me there. Thank you so much for watching and take care of yourselves. Bye!