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loose goose
loose goose

edan@loosegoosebake.com

Luna chocolate croissant with water based Arriba 72% chocolate cream. 📷 by @ying_a_ting
More croissants please.
Celebrating the wealth of chocolate @chocolateacademynyc. Sharing our thoughts and approaches. Thanks @nicollnotter and @chocolateacademynyc for having us! Combined fleur de cao 70%, cacao pulp and pink peppercorn, all wrapped with croissant dough an
Jungle 2.0 - croissant shell with “fossilized” herbs…pecan praline, roasted pecan sponge, lightened fromage blanc cream and Tahitian vanilla, basil, mint and tarragon gel, fresh peppery herbs- micro wasabi, arugula, oregano, sorrel
Corn and mint and everything else.
Playing around with some whole cane unrefined panela sugar along with T65 flour. With hints of caramel and bran. More to come!

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