Hey Crew, I’ve just dropped the first technical breakdown in our Raw Talk folder. This isn't just about making dough; it's about the "Trade Secrets" that separate an apprentice from a master. Why this matters: The rubbing-in method is the foundation of almost all short-crust pastry. If you get the temperature or the texture wrong here, the bake will never be right. Inside this video, I’m showing you: - Why we use cold fat (and why your palms are the enemy). - How to spot the perfect "breadcrumb" stage. - The science behind the fridge rest (don't skip the grind!). The Challenge: I want you to watch the clip, I will place it here and will also go into the 'Technical Archive' Classroom - in the 'Raw Talk' folder,. Try a batch this week, and post a photo of your "breadcrumb" stage right here in the comments. Let's see that texture. Master the craft, one edge at a time.

Hi all, I have uploaded my first two technical sheets in the classroom - joconde sponge and almond sable. Once I find my rhythm, I will attach videos and photos with them as I build the archive daily... Have a look in the classroom and let me know in the comments what you think and if there is anything I can add to them, or if there is a technical guide you would like me to focus on for you.

I have now added a new file in the classroom for croissant lamination,. I have added a recipe I have use for many years and two technical lamination guides I made for another community. I hope you enjoy and can get something out of them. Let me know what you think...

Neil has been kind enough to share his story, following the insights Henry and Bruce offered earlier this week. I asked him to pin down the exact moment he realized he could never go back to "grocery store" standards. Here is what he had to say: Neil’s Story "Crossing the line for me was when I started working at the Dorchester under Anton Mosimann, way back when Moby dick was a sardine. I had been working in a few undesirable places and got the opportunity at the above mentioned Hotel. It was here where I learned so much. The produce was top notch and it was a joy to work with such amazing ingredients from all over the UK and Europe. But what struck me the most was the way Mosimann conducted himself, he was/is a perfect gentleman. He always wore a bow tie and everyday he would come and shake everyone's hand and ask how they were? how was their family and he knew everyone's name. He taught me respect, from the Farm to beyond the plate and more. He never raised his voice or threw his toys out of the cot. He built confidence in the team and we all benefitted from that. He taught me what quality produce was and how important it was to have good communication with the people who produced the ingredients. I was lucky to be invited to a local farm and see how much work went into one of the products we were using and how the purchase of that product benefitted a whole community of people's livelihoods. In a world full of process foods, GMO's, foods that have ingredients you can't even pronounce. My personal view is we need to get back to basics, grow our own food, trade with others if we have too much of one product and make life simple again and where better to do it than right here in NZ." Thank you for sharing that, Neil. Having worked alongside him as fellow tutors in Auckland - Neil in cuisine and myself in patisserie - I can personally attest to the incredible depth of knowledge he brings to the table. Neil is a fantastic character, blending expertise with a great sense of humour. I am honoured to have him leading within our community and look forward to the wisdom he’ll continue to share.

Let’s be real. In the world of patisserie, things go wrong. A ganache splits, a macaron hollows out, or a croissant refuses to laminate. Usually, a "fail" feels like a waste of ingredients. But from today, your fails are the key to our growth. I’ve just opened The Master Patisserie Technical Archive in the Classroom tab. This is - and will always be - a 100% FREE resource for this community. It is a living, growing encyclopedia of solutions designed specifically for you. How the "Fail-to-Fix" Process Works: Whenever you have a bake that doesn't go as planned, don't throw it away! Follow these steps: 1. Take a Photo: Capture the "fail" (the crumb, the texture, the split). 2. Post it Here: Post the photo in the Community tab. 3. Give me the Specs: Tell me your temperatures, your process, and what you think happened. 4. The Solution: I will dive into the science, troubleshoot the error, and create a permanent Technical Solution page in the Classroom. A Growing Legacy. In years to come, this archive will hold hundreds of solved problems. Whether you're struggling with choux at 2:00 AM or chocolate tempering at noon, you’ll be able to search the Archive and find the fix in an instant. This is YOUR library. Let's build the ultimate technical resource together, one "fail" at a time. Go check out the Classroom tab now to see our new folders!