Published by admin on Thu, 07/02/2020 - 10:17am
The master French baker Gerard Rubaud once told an apprentice, “It’s a little thing, but that’s why it matters.”
Artisan bakers know the truth of this, as the little things throughout the dough’s life cycle such as dough handling, length of proofing, temperature of proofing and so many other “little” things affect the quality of the finished bread.
As in baking, so in life.
The little things make the difference in all our professions and jobs. As Charley likes to say, it’s the attention to detail that sets one thing above another.