Journal
Notes from the kitchen.
Process, sourcing, the occasional sleight of hand. Posted infrequently — when there’s something worth saying.
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April 13, 2026
How long is a wedding cake?
A bride asked us in March for a piece in May. The honest answer is sometimes no — and why it's a kindness.
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March 7, 2026
On glaze, and why it cracks when you rush
Mirror glaze sets at 32°C. Five degrees in either direction and the surface breaks. Here's why we wait.
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February 13, 2026
The first peach of the year
When the Stratford trees come in, the Pêche entremets returns to the case. Until then, we wait.
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January 19, 2026
On the trick of it
Why we choose to make pastries that look like fruit, and what that asks of us.