It might be hard to believe, but even in my pastry world I get inundated daily with offers of how AI and robots can make my life easier. All of this makes me want to focus even more on the small scale hands on baking we have been doing since we opened our doors in 2014. Flan Vanille is not like flan you may have had at Mexican restaurants, but is the Parisian variety. It is essentially baked pastry cream. Sometimes using a pie dough, sometimes puff pastry, we use our French pie dough called pate brisee. The pie dough is thin, the pastry cream is thick and baked until it caramelizes on top. A quick coat of apricot glaze and then it cools until we can cut the perfect wedge. It is rich and creamy, but not heavy. A combination of delicate flavors that is comforting which is nice when it seems like the world gets crazier each and every day!
common allergies: wheat//dairy//eggs
