Patisserie de Paris

French patisserie work demands precision that doesn't tolerate shortcuts — laminated dough needs exact temperature control, fermentation timing can't be guessed, and moisture management is everything, especially in Gauteng's variable climate. Getting pastry right means understanding how altitude affects baking, how quickly Johannesburg's dry air can dry out a croissant, and why humidity spikes before summer storms matter to your crumb structure. A working patisserie isn't just following a recipe; it's managing these variables daily while maintaining consistency. The skill shows in the detail — whether your mille-feuille holds its shape, whether your macarons have the right foot, whether lamination actually happened or was faked.