French Baking

Croissants were my gateway drug. Laminated dough is an act of patience and trust — you can't rush it, you can't cheat it. For someone who ships fast and moves quickly, it's a perfect counterbalance.

I've made croissants, pain au chocolat, galette des rois, tarts. I'm obsessed with the precision that French pastry demands while also giving you creative room.

Also: butter. So much butter. No regrets.