Re:Pastry Chefs Are in Demand, Why Aren’t Wages Rising?
by lostlogin on Friday October 14, 2016 @04:40AM
(#12706813)
I have no idea if it's true, but I've heard it said that some types of pastry are very hard/impossible to make in some climates due to humidity. French pastries can be bought uncooked from France and baked after the flight for this reason. May be a gimmick but I worked by a place with French owners that did this. The pastries were excellent.
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Re:Pastry Chefs Are in Demand, Why Aren’t Wages Rising?
by uhhuhuh on Friday October 14, 2016 @05:20AM
(#12706938)
I don't know if that's true. I've had some pretty awesome pastries in French speaking Africa, made by French trained patissiers. Pastries that rivaled ones made in France. And this was in hot and humid climates.
Re:Pastry Chefs Are in Demand, Why Aren’t Wages Rising?
by mc32 on Friday October 14, 2016 @11:00AM
(#12708491)
The quality of pastry depends on ingredient quality, preparation, age of dough, and freshness out of the oven. There could be others.
A pastry out of the oven is delicious. Which is why pastry made in house taste better than the hours old stuff you get at chain coffee shops.