Sat 30 Jan

David was back in person today, with many of his specialty pastries. He said that Danish are particularly challenging in winter due to their sensitivity to humidity and temperature. He had coffee creme-filled eclairs, creme horns, Polish napoleons, pear tarts as well as chocolate croissants, honey bears, and palmiers. We went overboard. Food: 8:40 am Chocolate eclair, 101 g blackberries, coffee