Welcome to the CMB Study Hall series, brought to you by Craft to Crumb and Retail Bakers of America (RBA).
In this four-part installment, Chris Teixeira, CMB, demonstrates the process of making croissants for RBA’s Certified Master Baker Practical Exam.
This episode focuses on the dough makeup stage and how to prep for proper lamination.
Abbi Scott, pastry sous chef for Ayu Bakehouse makes Black Sesame Passion Fruit Danish, one of the bakery’s signature classic-eclectic menu items.
The co-owners of Ayu Bakehouse talk about their must-have tools of the trade: spreadsheets and tastebuds
Step into Ayu Bakehouse’s open kitchen to see how this NOLA bakery brings the Big Easy vibe to locals and tourists with every taste and sip.
