The wedding expo demo that made me ditch laminated dough classes

Last month I did a live puff pastry demo at the Portland Expo and my dough cracked so bad the bride-to-be laughed out loud. I watched the guy next to me use a simple rough puff method and his results were flawless in half the time. Has anyone else found that the classic laminated method is only worth it for showpieces, not practical bakery output?

1 comments

1 Comment

piper_thompson312d ago

The cracked dough got the laugh, but honestly it made me think about how we all overcomplicate stuff just to feel professional. Like, my grandma makes biscuits with a fork and a bowl, no one's calling her lazy about it. Same pattern shows up everywhere, people act like the hardest way is the only right way, whether it's baking or even just fixing a leaky sink. You wanna do the fancy thing for the wow factor, sure, but if the rough puff gets the same flaky layers and lets you sleep at night, that's the real win. I've started asking what actually serves the customer instead of what makes me look like a martyr in the kitchen.