CROISSANT DAY today, and we made a few extra almond croissants for those who didn't reserve ahead (always a good idea).MONSTER DAY, too.We open at noon today.#chocolatier #croissants #monsterhunt @studio550

Quiet. I wash hands, tie on an apron, prepare the kitchen. Trays and tools are in place; I mised last night before I left. Rachel wanders in from the back. I’ll take the traditional and chocolate croissants, she’ll take the almond croissants and kouignettes. The dough looks beautiful. I roll it out by hand, then cut and proof. (The exact time depends on the weather, the yeast, and the mood of the starter.) We work.

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