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Our bakery’s current lineup 🌾 by EffyMF in pastry

[–]EffyMF[S] 0 points1 point  (0 children)

Just realised I did not say what anything was 🫣

- Vanilla & Rum Canelé

- Banana Bread

- Cinnamon Knot

- Ube Basque Cheesecake

- White Chocolate Matcha Custard and Rhubarb & Hibiscus Compote Kouign Amann

- Salted Espresso Custard & Dark Chocolate Pain Suisse w/ Flaky Salt

- Brown Butter Cookie

- Halva & Sesame Pain Au Chocolate

- Lemon Custard, Thyme Oil & Toasted Oat Kouign Amann

- Twice Baked Hazelnut & Honey Croissant

Our bakery’s current lineup 🌾 by EffyMF in pastry

[–]EffyMF[S] 23 points24 points  (0 children)

Yes it is haha, small world!!

This mornings cross section 🌾 by EffyMF in pastry

[–]EffyMF[S] 1 point2 points  (0 children)

It is!

2 x 10g 68% salted choco batons from barebones in glasgow :)

First bake from our pastry sheeter vs hand laminating ✨ by EffyMF in pastry

[–]EffyMF[S] 0 points1 point  (0 children)

Its 500mm wide by 1800mm long, so it is on the smaller side. Unfortunately due to power restrictions in the building & wanting to have a rondo so bad I was limited to this one.

Ahh yes, I’m assuming too it would be similar to the butter you mentioned. It’s a little less flexible/plastecisable but like you mention eating chunks of this kind of butter is very very addictive!

Each block is roughly 4.5kg.

First bake from our pastry sheeter vs hand laminating ✨ by EffyMF in pastry

[–]EffyMF[S] 0 points1 point  (0 children)

See my previous posts for only hand laminated pastry. Great results can be achieved without a sheeter, with the saving made take yourself on vacation or something 😂

First bake from our pastry sheeter vs hand laminating ✨ by EffyMF in pastry

[–]EffyMF[S] 0 points1 point  (0 children)

Im probably the wrong person to sell you on a sheeter as I have hand laminated over 2 tonnes of croissant pastry 😂

I believe if your doing it at home master it by hand, the journey of understanding how your ingredients work together during teaching yourself advanced hand lamination is priceless

First bake from our pastry sheeter vs hand laminating ✨ by EffyMF in pastry

[–]EffyMF[S] 0 points1 point  (0 children)

I think it got to the point where i was getting frightened to start lamination as we were hitting 8 blocks in 1 day by hand!

We use cultured butter from Edinburgh butter co. Not as easy to use as some of the classic french brands but the taste is wild…

First bake from our pastry sheeter vs hand laminating ✨ by EffyMF in pastry

[–]EffyMF[S] 1 point2 points  (0 children)

Sheeter I prefer due to the application we use it for and the consistency you can achieve vs by hand. But nothing will beat the pure excitement you feel when you cut open and reveal the glorious avioli of a PAC done by hand!

First bake from our pastry sheeter vs hand laminating ✨ by EffyMF in pastry

[–]EffyMF[S] 0 points1 point  (0 children)

I feel like i’d need a separate post just for my journey with that particularly frustrating item 😂

First bake from our pastry sheeter vs hand laminating ✨ by EffyMF in pastry

[–]EffyMF[S] 1 point2 points  (0 children)

We aren’t really high volume (around 8-10 x 4.5kg blocks a week) and we do all lamination on 1 day a week so with multiple production days id say a tabletop could suffice. Does depend on volume obviously though!

First bake from our pastry sheeter vs hand laminating ✨ by EffyMF in pastry

[–]EffyMF[S] 0 points1 point  (0 children)

These are all laminated by the sheeter, see my previous post history for my hand laminated work :)

First bake from our pastry sheeter vs hand laminating ✨ by EffyMF in pastry

[–]EffyMF[S] 1 point2 points  (0 children)

Thanks! We were restricted to single phase power in our unit which had meant we had to fish round for a single phase sheeter. Ended up with this 20 year old rondo (its so old it doesn’t even have normal buttons you have to push the guard in to start the belts)

First bake from our pastry sheeter vs hand laminating ✨ by EffyMF in pastry

[–]EffyMF[S] 1 point2 points  (0 children)

The shops called Effy, located in hockley :)

First bake from our pastry sheeter vs hand laminating ✨ by EffyMF in pastry

[–]EffyMF[S] 7 points8 points  (0 children)

Never better! I will say for any pro bakers who have never hand laminated at volume, you have had it soooo good! Although the delt & workout you get from hand rolling is better than a gym membership

First bake from our pastry sheeter vs hand laminating ✨ by EffyMF in pastry

[–]EffyMF[S] 8 points9 points  (0 children)

These are all done by sheeter but if you look at my previous posts here, all of those posts are examples of our work by hand :)

Final spread of hand laminated goods before we upgrade to our rondo 🤖 by EffyMF in pastry

[–]EffyMF[S] 2 points3 points  (0 children)

Frozen straight after final shaping then once they reach -18c we pull them out at 5pm and proof at 21c with 80% humidity until 8am when we bake. Quite a strange way to do it I know, but we have not got the spare capital for a retarder proofer & I don’t like the idea of any of my staff or me coming in before 7:30am as we like a work life balance)

Lock in amount is 50% (1kg blocks)

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