Technique
· 6 min read
Why lamination takes three days, not one
The question we get asked most often at classes: why can't you rush the croissant? The answer is about temperature, fat, and a kind of earned patience.
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Sourcing
Our new supplier from the Upcountry
In November we drove to Nuwara Eliya to meet a small family farm that has been growing strawberries at altitude for twenty years. We are now their smallest and most devoted customer.
Travel
Three things I brought back from Paris
Every year Camille returns to France in December. This year she brought back a memory of a specific éclair, a revised approach to crème brûlée, and a conviction about the right temperature for butter.
Technique
Keeping a starter alive in a tropical climate
Sri Lanka is a beautiful country for many things. For sourdough starters, it is a daily challenge. Here is what we have learned after five years of fighting the heat.
Journal
Five years ago this morning
On the fifth anniversary of Maison Blanc, Camille writes about the morning we opened — the 12 croissants, the nerves, and the customer who came back the next day.
Recipe
The beurre noisette we put on everything
Brown butter is perhaps the simplest thing in French cooking and the one that transforms the most. Here is what we do with it.
Technique
The macaron is not as difficult as people say
It is, however, unforgiving about three specific things. Get those right and everything else is manageable. Here is what they are.
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