The great butter shortage of 2018 at my old shop

We were in the middle of a massive holiday order for 200 croissants when I realized we were three pounds short of European butter. I had to send my apprentice to three different stores in the rain while I started the laminations with what we had. Anyone else ever had a key ingredient vanish at the worst possible moment?

3 comments

3 Comments

troy4948d agoMost Upvoted

Keep a backup brick of that good butter in the freezer for emergencies. It thaws fast in a pinch and saved my butt more than once.

gray64416d ago

Man, "key ingredient vanish" is the worst kind of kitchen panic. We once had a whole case of eggs just be bad right before a huge breakfast catering job. It's that stomach-drop feeling where you're already mentally calculating the drive time to the nearest wholesaler versus how much time the recipe actually needs. Everything just stops dead.

angela_baker16d ago

Oh man, that's rough! I mean, at least eggs are a quick store run, but good butter for lamination is a whole different level of stress.