These take two days to make and are left to prove between sheets of cloth before being baked on the oven bottom, creating an authentic French crust. The long fermentation of the dough gives a wonderful open texture, ideal for dipping or spreading with Brie.
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We had solar panels installed at our cake bakery (cakery?) last month, which means a third of the energy we now use each day comes directly from the sun. That’s not... Read More