The bakery thread

[.:4:.]

Now this is a case of the double negative. Where 2 negatives equal a positive. Theres a bakery in chatswood i frequent that do the best ham and cheese croissants. On paper they are a crappy croissant, crappy ham and the cheese is kraft singles. But slapped together and microwaved. Theyre brilliant.

[roKWiz]

Originally Posted by .:4:.

Now this is a case of the double negative. Where 2 negatives equal a positive. Theres a bakery in chatswood i frequent that do the best ham and cheese croissants. On paper they are a crappy croissant, crappy ham and the cheese is kraft singles. But slapped together and microwaved. Theyre brilliant.

Problem with so many croissant these days is they are bready tasting and not flaky pastries.
Bad habit I discovered is buying a sausage roll and placing it inside a fresh crispy croissant.

Chiltern bakery this morn, nice flaky sausage rolls, still not convinced about the pies, apple turnovers are great.

[X-AHH]

Originally Posted by roKWiz

Problem with so many croissant these days is they are bready tasting and not flaky pastries.
Bad habit I discovered is buying a sausage roll and placing it inside a fresh crispy croissant.

Chiltern bakery this morn, nice flaky sausage rolls, still not convinced about the pies, apple turnovers are great.

image

I can relate.

One of my favourites is making a sausage roll sandwich with cheese and sauce. The sausage roll must be good quality with meat that's firm, not like the consistency of saw dust, bread must be fresh/squishy and coated with lots of butter.

[roKWiz]

Originally Posted by xahh

I can relate.

One of my favourites is making a sausage roll sandwich with cheese and sauce. The sausage roll must be good quality with meat that's firm, not like the consistency of saw dust, bread must be fresh/squishy and coated with lots of butter.

Yes and buttered.
I have an excuse here too -4 deg in Chiltern this morn need the warming fat.