What? Like it’s hard? There’s a lot we do to make the most tedious parts of pastry work feel easier. It starts with smart systems and intentional bakery design. Our kitchen is built for flow, so dough moves smoothly from station to station. Our owner is deeply systems-minded and designed the space with efficiency and ease at the forefront. Next come labor-saving tools. For croissants, we rely on the @merand_mecapate DIVA Dough Divider and the @empirebake Dough Sheeter. They help us work smarter,