Lost Art Baking Company

12/12/2023

Tis the season of sharing

02/25/2022

12/10/2021

08/19/2021

181g Ap flour
169g butter, cubed
1t salt
113g Ice water

Cut cold butter into cubes. Cut in butter with flour and salt to desired size. The bigger the butter cubes the flakier your final pastry will be.

Make a well and pour in water. Mix till all the dry flour is incorporated. Chill for 1 hour.

Roll out on floured surface, 4 letter folds. (3-3-3-3) rest dough for one hour, and you are ready to go!

07/21/2021

https://www.instagram.com/p/CRm4Z7wFEQq/?utm_medium=copy_link

03/07/2021

Regular sandwich pullmans, and a great find, mini pullmans! Super excited for these pans! Oh the possibilities!

10/02/2020

Super clean eclairs and a cameo from Seb! These have become more of a morning ritual than just a pastry product I dread every day. I guess practice pays off.

09/11/2020

French baguettes, chocolate macarons, and chocolate eclairs. Little by little the confidence is coming back, and job gets a little easier.