DOMINIQUE ANSEL BAKERYのインスタグラム(dominiqueansel) - 5月20日 05時35分

Another week, another 7 days looking at our viennoiserie cross sections from our teams around the world each morning. Lamination, working with fermentation and dough is one of the toughest skills in the pastry kitchen and takes daily care and adjustments to keep things in check. Keep up the good work team!

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