We believe in European-style 84% butter because it's the only thing that works in our pate brisee and it tastes amazing.
We believe in unbleached, unbromated flour because it tastes and behaves better. We use flour milled and grown in Maine and New York whenever possible and are working towards completely converting our flour supply to the East Coast in the near future.
We believe in chocolate couverture instead of chips and real pure vanilla extract instead of imitation. We use whole eggs and crack and separate them as needed instead of liquid eggs in cartons. We toast nuts before using and grind spices right before using.
Above all, we believe in taking the time to make the product correctly from start to finish. We know that our skill and technique will provide the shortcut.