DOMINIQUE ANSEL BAKERYのインスタグラム(dominiqueansel) - 11月28日 02時18分

This year, we learned a lot about the volatility of croissants. From flour that comes from a different batch of wheat that had varying gluten levels, to consistently checking on our levain, to learning how to battle the hot summers and the cold winters. Mixing time, dough temperature, and how fast our hands move and how clear our eyes see. Everyday we get closer to our perfect croissant. #?

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