Sarabeth Levine - Goddess of Bakedom
 
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PHOTO-OP AT THE BAKERY

 

SOMETIMES I JUST WALK AROUND THE BAKERY WITH MY CAMERA CAPTURING THE EVENTS OF THE MOMENT. THE DIFFERENT STAGES OF THE BAKING PROCESS ARE EXTREMELY FASCINATING AND I THOUGHT IT WOULD BE A NICE CHANGE TO SHARE THE VISUAL WITHOUT THE DISTRACTION OF A RECIPE. I AM EXCITED TO TELL YOU THAT I WILL BE STARTING PHOTOGRAPHY LESSONS NEXT WEEK.

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                 TENDER AND BEAUTIFUL DETREMPE (DOUGH)
                        WAITING FOR THE BEURRAGE (BUTTER)

           

            

                      

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       I STILL GET A THRILL OVER MAKING  CROISSANT DOUGH 

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PATONS OF CROISSANT THAT HAVE BEEN FILLED WITH BUTTER AND GIVEN A BOOK TURN ON THE SHEETER

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PAINS AUX RAISIN STARTING TO PROOF —MADE FROM CROISSANT DOUGH. JOSE ZALDIVAR, ONE OF OUR CHEFS, SHAPES ALL OF OUR CROISSANT DOUGH INTO BEAUTIFUL SPECIMENS.
 

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                            ENGLISH MUFFINS ON THE RISE

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                                             ALMOST READY

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OH MY, I THINK THIS BATCH OF PUMPKIN MUFFINS ARE EXCEPTIONAL— THEY ARE STILL WARM FROM THE OVEN

ALL THESE RECIPES CAN BE FOUND IN MY BOOK. THE PUMPKIN MUFFIN RECIPE CAN BE FOUND IN THE RECIPE CATEGORY OF THIS BLOG. HAPPY BAKING—SB


Tags: At the bakery , croissant , english muffins , pumpkin muffins

Categories: At the Bakery

3


Your Comments

Linda  | April 8, 2011 7:00 AM

Sara, love the additional photos. They are a wonderful addition to your book. I just bought a 2 1/2-inch-diameter scoop so I am ready to make the english and pumpkin muffins.

Your Comments

Lisa Porter  | April 9, 2011 9:47 PM

Oh this is very good news! And good for you for taking lessons. Can hardly wait to see more.
xo Lisa

Your Comments

Ashley  | April 9, 2011 10:28 PM

I loved the photos. Really there is little that is more beautiful and exciting as a perfectly formed laminated dough. Thanks for letting us in on the daily moments in the bakery.

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