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48 Pastry & Baking
Asia Pacific
Bakery in Focus
Round Buns
You went to school together. Did Europe together. And, have
worked together since 1995. Do you ever get sick of each
other? What are the challenges associated with such
familiarity?
We divide projects along each of our strengths and bring it
together in the end. This is how it works for us. But it doesn’t
always work. After years of working together though, we know
early on if we want to do a certain project together, or if it’s
better to collaborate with someone else. Most of the time we
end up together on the finishing end of projects.
What’s the upside to being partners in life and in business?
Total support.
Regarding new recipes, describe your creative process?
CHAD:
Reading, research and cooking are the keys. The more
I researched and cooked for the Tartine Bread book the more
creative inspiration I received.We literally had tomake a concerted
effort to stop creating and making new recipes because our
deadline was upon us. We could have kept going for months.
Are you as sick of cupcakes as we are? Not that we see any on
your menu but you can’t turn around these days without
bumping into a new cupcake shop.
CHAD:
That trend didn’t take off so much in San Francisco as
say in New York and most other parts of the country. Cupcakes
can be great, I just don’t eat them. There are just too many better
pastries out there to eat.
What advice can you give our readers about being your own
boss and running a successful business?
Being your own boss is great. But people think no one tells you
what to do if you are your own boss. That’s not really true. You
have to make good food that people want to eat with good value.
And you have to take care of your staff. Being your own boss
means accepting a lot of responsibility for your business, what
you make, and everyone that earns a living working for you. You
have to make it work – if it doesn’t, it’s on you.
It’s a serious thing.
Morning Buns Recipe
The recipe for croissant dough can be found in the Tartine
cookbook.
Yield: approximately 12 buns
2 pounds croissant dough
1
/
2
cup brown sugar
1
/
2
cup white sugar
Finely grated zest of 2 medium oranges
2 tablespoons ground cinnamon
pinch salt
4 ounces (1 stick) butter, melted
extra white sugar for coating muffin cups and for rolling finished
buns
1. In a small bowl, combine brown sugar,
1
/
2
cup white sugar,
orange zest, cinnamon and salt. Mixture will keep in the
refrigerator for 2 weeks or in the freezer for a month.
2. Prepare a 12-muffin capacity muffin tin by generously
brushing bottom and sides of each cup with melted butter.
Put a teaspoon of sugar in each muffin cup and swirl around
to evenly coat. Tap out excess sugar.
3. Roll out croissant dough into a
1
/
4
-inch thick, 6-inch-by-18-
inch rectangle, with the long side in front of you. Brush
dough with melted butter, and sprinkle sugar mixture evenly
over the whole rectangle – the sugar layer should be about
1
/
8
-inch thick. You may have some of the mixture left over.
4. Starting with the long side of the dough, roll rectangle into
a cylinder. Cut cylinder into 1
1
/
2
-inch discs. Fit each disc into
the buttered and sugared muffin tins so that the swirl pattern
is visible on top. You may have some extra rolled bun dough
left over or just choose to bake fewer buns (if you do, cut
them all and freeze individually on a pan). Once frozen, place
in a resealable plastic bag and store in freezer.
To bake buns that are frozen: Prepare pan as above, let buns
defrost in the prepared cups (this will depend on how warm
your kitchen is, about 45 minutes), then continue with
step 5.
5. Preheat oven to 375 degrees. Let rolls rise in a warm but not
hot place for approximately 45 minutes. The rising time will
vary depending on how cold your dough was to start and
how warm a place they are put to rise. They should rise
approximately to 1
1
/
2
times their original size. Place the
muffin tin on a cookie sheet covered with parchment or foil
to catch any drips while baking.
6. Bake for about 45 minutes to an hour or longer, depending
on your oven. When done, the tops should be well browned
and the sugar melted. Remove pan from oven and
immediately turn buns out onto a clean baking sheet or work
surface. Place pan in sink and cover with hot water (it will
be easier to clean later). Let the buns set for 5 to 10 minutes,
then toss in a bowl with some sugar to coat. These buns are
best eaten the day they are made. If eating the next day, heat
them up first in a 350 degree oven for 5 minutes before
serving.
Whole Wheat Loaf