“Temperature of the butter and temperature of the dough are key factors here. The other one is time.” —Allison Reid
We are so pleased to bring you Episode Three in our Behind The Counter series: Laminating Dough. Sit in with Allsion as she walks through the process of making our yummy cinnamon rolls! With a little patience and just the right amount of elbow grease, you’ll be ready to make your own right at home.
Look for Episode Four in the Autumn of 2012.
“Be one with your baked good!” —Sonja Swanberg
We are so pleased to bring you Episode Two in our Behind The Counter series: Cake Frosting. Looking for some hints for frosting your layer cakes? Here at the bakery we consider cake frosting to be a very fun and easy-going thing and we are happy to share our experiences with you. It’s also not too shabby to take a peek at our popular Ring Ding-A-Lings as they are drenched in chocolate ganache. Yum!
Look for Episode Three in the Spring of 2012.
1200 bagels, 3 a.m., our kitchen … we’re so happy to bring you Behind The Counter.
We created Episode One as an aid for you when you get to page 34 in Issue No. 1: Bagel Shaping. This step in the bagel making process gets a little tricky! Take a look. We hope you’ll take away some tips on perfecting your bagel shaping techniques and maybe you’ll be humming our song in your head all day long.
Don’t forget to let us know what you think! Look for Episode Two this Autumn.