DOMINIQUE ANSEL BAKERYのインスタグラム(dominiqueansel) - 9月16日 01時50分

Another week of #croissant cross section tests. Every day our shops from all over the world send me a photo of their cut open viennoisserie. I look for an even honeycomb crumb, the right height and color, perfect microbubbles in cannele, the right placement of chocolate batons in our pain au chocolat. It’s a continual labor to keep things consistent. Today more than 2000 croissant photos in my albums. And we keep on going. Thank you to the hardworking teams of chefs. Here’s how everyone did this week! You all should be proud. #?

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