Behold the pale yellow splendor that is…

…butter. Simple, perfect, butter. No substance is more fundamental to the pastry-making arts. Flour? Necessary. Eggs? Nice to have. Chocolate? Optional. But take butter away and there would be no pastry, period. And at over five bucks a pound these days (and rising) it’s no wonder little beads of perspiration are appearing on the brows of pastry shop owners everywhere.

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