07/14/2025
The third image is one of the first batches of pain au chocolat that I was proud of. The first two are from one of my most recent batches and Iโm thrilled by the improvements I can see.. though Iโm far from done improving.
Overcoming the disadvantages of a home kitchen to produce quality sourdough pastries has been difficult; Namely, inconsistent temperature and humidity control, changing storage and refrigeration requirements, etc. In spite of these drawbacks, Iโve worked hard to improve each subsequent batch.
All that said, I hope that youโll enjoy watching me and my products improve ๐
- Andrew