Sweet simplicity: A day in the life of an L.I.C. baker
Fighting against time, temperature and chemistry, Hans Baang pried open the oven door, examining the partially-baked macarons against the wash of chocolate-scented heat that flooded the tiny kitchen. Not too dry, not too fluffy. No cracks, no air bubbles — yet. Macarons are temperamental, he said – and easily ruined. “It’s not your regular cookie, [...]
