Post by @sidequestkenny

Stage #39 with Parachute Bakery ! This bakery has only been around for a year, and they’ve already been named the best croissant in San Francisco which is an incredibly high remark in a city of so many great bakers. Here is everything I learned! Notes: Most of their cookies are frozen before baking since the eggs are perishable. They’ll temper it overnight in the fridge before baking the next morning Let cookies sit for 10min before unmolding so that the sugar can set and makes it easier to unmold Square croissants have 108 layers! The egg wash is the final touch so it’s the most important and often under-appreciated. They use honey, cream and egg for shine If you’re making a caramelized pastry, like the one in this video, they coat the tins with butter and sugar before adding the dough. Then, they refrigerate the pastries and torch the cold tins to set the caramelized pastries while helping them release Spray water on fruits and herbs to add a shine Tip: natural, but intentional plating. It’s better do one thing at a time than stopping and going. Do things in batches oui chef is a good brand for cooking utensils (small scissors and tweezers recommended) Some new garnishes I learned today that were very pretty were: citrus lace, marigolds, conflower (bachelor buttons), baby shisho. #baking #sanfrancisco #culinary