Croissants
Haven't posted about bread in a while. Here's a nice tribute to a skill that's foreign to me from The New Yorker. Gotta admit, though, I might have to think twice about that next croissant if it is fifty percent butter.
Haven't posted about bread in a while. Here's a nice tribute to a skill that's foreign to me from The New Yorker. Gotta admit, though, I might have to think twice about that next croissant if it is fifty percent butter.