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I spent most of my night analysing the folding techniques of japanese pastries since I’ve planned to make matcha brioches tomorrow.

quite obviously, by looking at the gorgeous blogs, I had a sudden urge to redesign mine; the japanese way. an old book, a couple of framed pictures, and lots of white.

I haven’t put it on yet because I need your advice. do you like it?

ps. after many minutes spent doodling the folding process, I realised it was a simple tour double. just like for puff pastry!
at least I have a cute illustration.

edit. thanks for the advices. Laura you’re just so right. I need to keep the paper boat. I didn’t know how to include it, but hopefully it works this way:

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