My boyfriend's a baker i love holding his hands whenever were together, he has the softest hands, softer than mine 😂 he said that it was because of the butter it makes their hands softer. I also love whenever he gives me croissants he makes one of the best i ever had in my life
My GF won't hold my hand, as I don't have one, I held the hand of my ex's dying father, I held the hand of my new born son, I held the hand of my mother with dementia when she wasn't sure who I was, I know love, holding hands is very important.
Hello, Mark, I’m a bread/Viennoiserie baker in Seattle and have followed your baking journey online for a few years. Your work is very nice; you should be proud of what you have accomplished and have continued success in Montana. Stephen Knight
I am totally in awe of the amount of work I just viewed, I will appreciate the bakers even more now that I know how labour intensive these pastries are. Thanks for sharing.
You made everything yourself? No assistants? Wow. Such precision, such perfection. Super clean bakery and I know your pastries are super delicious. I'm drooling here. Much respect.
This is soooo satisfying. I don't know why TH-cam only recommended this to me 4 1/2 years later. As a fellow baker, I really want to touch that dough, (it looks very well made).
Aww Mark you outdid yourself! I love your videos--they are like art! I love the way you show how you make each step of the process & the close-ups of the layers in the puff dough is amazing! Wish I lived closer! Thanks again I love watching your videos. Thank you so much for sharing this with us.
I am a baker myself and I have never seen anyone handle pastry with so much LOVE and Respect than you .Thank you for teaching me a wonderful lesson today. Delicious pastry ❤.
I appreciate the way you revive "high culture" in the kitchen very much! A truly rare attitude and I learned a lot watching your channel, not only about baking bread. Keep on living civilisations best outcome - true craftsmanship! Thank you!
I like the way you're working! Clean, efficient and really well-tought. Oh, yes, and I also love how the finished goods looks like! :-) Thank you for uploading!
As usual excellent photography and detail showing how to form the pastry. I do want to thank you for keeping me awake at night dreaming of eating those pastries. I've been known to have the kitchen aid busy in the middle of the night after watching one of your videos. Then I wake up and wonder what the hell happened to my kitchen! Then I open the frig and I have refrigerated dough...and so little time!
Hey Mark, Awesome stuff, as usual. Thanks for letting us see your techniques. Might need to borrow some of these for the shop! I do have a couple of questions (of course)... The croissant dough: I see you are doing three single folds (27 layers) Is this correct? If so, is there a specific reason(s) you chose that vs the more typical 2 singles and a book (36 layers)? What's the thickness on your finished sheets? Are you doing a butter/flour mix for both the puff and the croissants? Edit: And I'm being asked by my baking teacher if that's five singles on the puff (243 layers)? Thanks!
+Paul Aboud Correct, 27 layers for the croissant and 243 layers for the puff. I've found that 27 works the best for maintaining separation after lamination. If you try to increase more than that, you risk smashing them together during final sheeting. Croissants are sheeted to 3mm for shaping. When I show the layers in the video, it's at what I consider the 'pre-final' stage at about 12mm. Croissant butter slab is just butter. Puff butter slab is butter, AP flour, and lemon juice.
Thanks for sharing. This is great work! I read another comment about carpentry, and how you're a carpenter as well. My father was a carpenter and also enjoys baking. I was his assistant for a time, and I'm now a computer technician, and I also enjoy baking! We must have curious minds that like to tinker and fidget!
Mark I noticed that you added flour to your first butter slab for the danishes or the apple strudel but I didn't see you add flour to the butter slab when you were doing your croissants is there a reason for the difference or did I miss something ... I I love you videos thank you for your post
Usually with puff pastry dough, since a much higher proportion of butter is used and more turns (folds) are made, flour is incorporated to allow the butter to be more malleable. With croissant dough, less turns are done and as you noticed, the butter slab is just butter.
e things: 1) your exactness is so impressive and cool to see 2) you should tag some of your vids with ASMR because the sound is very soothing! 3) do you or would you give out the puff pastry recipe? Thanks for all your vids!!
This is art to me. I'm only just starting my bakery, and I'm trying to learn as much as I can. But I dont see him resting the dough, or maybe they cut it out
Yes, the resting is just edited out of the video. For croissant dough, I do the first two turns in sequence then rest the dough for 45 minutes, then the final turn. For puff, I do the first 2 turns in sequence, then a 45 minute rest, 2 more turns, another 45 minute rest, then the final turn.
This person is focus and motivated, there is a lot of hard work involved in a regular bakery, but in a mobile bakery, i can't imagine what it takes.you can tell the determination on his face! keep it up!!
You actually love whatever you have been doing there... It makes you feel happy about you... And the reason why you were so detailed about it... You know that anyone else can make a copy of it... But they do not know what you have it in you.... That you love that doing it by yourself and love to see the results in the end too....
![[TH] VCT Pacific Stage 2 - Week 4 Day 1 // PRX vs RRQ | GE vs GEN](http://i.ytimg.com/vi/iIi2_04jGr0/mqdefault.jpg)
My boyfriend's a baker i love holding his hands whenever were together, he has the softest hands, softer than mine 😂 he said that it was because of the butter it makes their hands softer. I also love whenever he gives me croissants he makes one of the best i ever had in my life
Your lucky. My girlfriend won't hold my hands their too rough she said it's like holding sandpaper. 😂
@@rutgerhauer7386 she loves you not
Lucky, You must be Katniss Everdeen 😊
you are blessed . Treasure your relationship
My GF won't hold my hand, as I don't have one, I held the hand of my ex's dying father, I held the hand of my new born son, I held the hand of my mother with dementia when she wasn't sure who I was, I know love, holding hands is very important.
Don’t know why but I felt extremely satisfied throughout this whole video
That's very nice to hear! ;)
A perfectionists who has mastered his craft. Your passion pours through your hands as you prepare. Hope I can order your food and get it couriered.
Thank you very much for your thoughts and words! :)
I wanted to make a similar comment, but you said it all perfectly. 😊
Agreed. Loyal link said it perfectly. I enjoy watching your hands. Hope to get to Montana some day.
@@sinclairsbakery yes yes I will love to have each one of the pastries.
Hello, Mark, I’m a bread/Viennoiserie baker in Seattle and have followed your baking journey online for a few years. Your work is very nice; you should be proud of what you have accomplished and have continued success in Montana. Stephen Knight
Thank you very much Stephen 🙏🏼
My dream job! I wish I can open bakery one day.
Same here......😊
Zebo Sapayeva me too
Me too
Same 😭😭😭😭
Aamiin, me too
Those layers 😭
;)
Your work is so neat looks like a carpenter
Thanks, I used to be a carpenter ;)
Lia Lia more like a precision CNC robot
Like a surgeon...
So clean, and accurate.. the temperature in your work place, i think is very good..
Please can you rite the ingredients for your recipe.
Thanks.
Baking is like a magic
Yes it is! ;)
No, its a science.
Baking is an art
@@hotsauce3620 you must be a fun guy
Baking is like a porn
I never realized how much work goes into the treats I love and take for granted .... I have a whole new appreciation for croissants
Very good! I made this video for that very reason-to show my customers the amount of work that is involved. ;)
@@sinclairsbakery I just discovered this video. It's amazing. So relaxing to watch. Lovely 😍
There is something so peaceful and zen like watching this video. I like when the bear claw has almond slivers for toe nails.
Thank you Kathleen I’m happy to hear that! 😋
Look at all these people praising you. Not me. You made me hungry, ya jerk.
Hahahahaha😂
This was among my favorite silent videos ever. Lots of great ideas in here. Thanks for taking the time and effort to film it.
Thank you Mike! I’m very happy to hear that you appreciate it! :)
Thank you Mark... beautiful creations
Thanks Ummi!
Wow wow wow this is absolutely stunning. Thank you for providing a sanctuary, an oasis in a the everyday operation of musts and to do's. Thank you.
Thank you for your kind words and compliment Andreas! It makes me happy to hear how much you've enjoyed it! ;)
I am totally in awe of the amount of work I just viewed, I will appreciate the bakers even more now that I know how labour intensive these pastries are. Thanks for sharing.
Noreen, you are very welcome!
You made everything yourself? No assistants? Wow. Such precision, such perfection. Super clean bakery and I know your pastries are super delicious. I'm drooling here. Much respect.
Yes, all by myself! Thanks for your kind words, I appreciate it!
Very beautiful and neat. Pleasure to watch. My dream is to open a bakery and make these wonderful goodies.
Thank you! I wish you all the best in your bakery dream! ;)
Soo good
Oh my gosh...I love you SO much!
Thank you for sharing your lovely videos with us. 😘
You are very welcome! ;)
Say somthing
Damn.
I need that freakin' machine
My rollings always uneven
This is my channel, please subscribe and watch my work in the bakery field
Thanks for sharing Mark. Just beautiful! So many layers!!!
+snede2112 You're very welcome!
This is soooo satisfying. I don't know why TH-cam only recommended this to me 4 1/2 years later. As a fellow baker, I really want to touch that dough, (it looks very well made).
It’s so quiet and organized☺️
😋I like to work that way.
I really really really love watching your videos like this one. It is really an art what you are making here. Thanks for sharing.
I'm glad you like it and thank you for your kind words, Victoria!
Your work is perfection personified Sir!!! So incredibly beautiful, thank you for sharing this.
Thank you Shea and you are very welcome! ;)
Before now, I don't think I've ever seen a bearclaw, that actually looked like a bearclaw.
Thanks! They look really cool when they are miniature sized too. ;)
That's great! I'm in love! Fantastic job. Thanks for your generosity!
You're very welcome Vera! ;)
LOVED watching this video!! You my friend are indeed a master of your craft!! Very neat and precise!! Thank you for sharing!
Thank you very much for your compliment, I'm glad you enjoyed it! :)
Aww Mark you outdid yourself! I love your videos--they are like art! I love the way you show how you make each step of the process & the close-ups of the layers in the puff dough is amazing! Wish I lived closer! Thanks again I love watching your videos. Thank you so much for sharing this with us.
+dowright Thank you so much for your kind words and I'm very happy to hear that you enjoy the videos!
I love how perfect your work is. And more than that, i love how humble you are as a person in this comment section
Thank you very much! I really do appreciate when people take the time to compliment me or my work so I try to take the time to respond to everyone. 😉
These are perfect! I am literally crying!
Thank you Jerry (and sorry about your crying ;))!
@@sinclairsbakery It was the tear of amazement and admiration.
Thanks again! :)
@@sinclairsbakery You are welcome. Keep creating more beautiful pastries please.
You take a lot of care and the puff pastry coming out of your work (and everything else!) is amazing.
Thank you so much! ;)
I am a baker myself and I have never seen anyone handle pastry with so much LOVE and Respect than you .Thank you for teaching me a wonderful lesson today. Delicious pastry ❤.
Thank you so much for your kind words! :)
You're an artist.
Thanks Curtis!
No new videos recently?
Wrow didn't know that.
YOU ARE JUST AWESOME dude! I wish I could taste all the things you’ve done. It’s really a beautiful work.
Thank you very much Alex!👍🏼
You should post more videos man! I’m in love with your channel. Can you make THE perfect hamburger bun? I’d love to see that.
Alex, once I get busy again, I'll make some more videos. Check out my Potato Rolls video for the perfect burger bun.😉
Everything precise. Artwork. Passion. Satisfying to watch. ❤️
Thank you very much Jannet! ;)
throughout the video, I don't know how many times I blinked....how you're working is amazing..I think this is what professionalism is!
he must have been an engineer before getting into baking
Oh my. This is incredible!
More please!
As soon as I can!
THIS was absolutely breath taking. New favorite video.
Thank you very much Walter!
These guys work so incredibly hard. It all looks amazing. Thank you for sharing all your beautiful hard work with us. God Bless You💖
Thank you so much, you are very welcome!
beautiful, flawless work
That was so therapeutic, thank you 😊
You are very welcome Farah! ;)
You make me feel traveling all the way from Brazil just to all this deliciousness you make! Thanks for the good work, as always.
Thank you for sharing your technique. I honestly enjoyed watching you work. It's artful.
And thanks for the compliment; I'm happy to hear that you enjoyed the video.
Thank you TH-cam algorithm for the recommendation.
Glad you like it Mimie!
absolutely mesmerizing, as usual
+Linda Brooks Thank you very much!
He must love what he's doing, there is so much work involved to produce a delicious pastry which is eaten in a minute...
WOW! Amazing. Thank you so much for sharing your art! I love how you make art from dough and ingredients! Your talent is such a joy to watch!
Thank you very much! :)
Amazing and very hard work
Thanks for the sharing this video
Thank you muniba and you are very welcome! :)
Watching his videos is like watching the Equalizer.
So much precision and timing.
Thanks, I'm glad you noticed!😉
Absolutely amazing 😉 what a beautiful craft!!!
Thanks a lot!!!
I appreciate the way you revive "high culture" in the kitchen very much! A truly rare attitude and I learned a lot watching your channel, not only about baking bread. Keep on living civilisations best outcome - true craftsmanship! Thank you!
Thank you very much for your kind words! :)
Professionals 👌👌👍👍👏👏
Mesmerizing. I started blinking again at the 12:39 mark.
I'm happy to hear that you enjoyed it. And also that you started blinking again!!! ;)
I like the way you're working! Clean, efficient and really well-tought. Oh, yes, and I also love how the finished goods looks like! :-) Thank you for uploading!
Thank you very much Péter and you are welcome!
Absolute joy to see your craftsmanship.
Thank you!!! :)
that was so beautiful.. I hope someday I can do what you do..
Thank you Linda!
뭔가 집에서 이불개기 잘 하실 것 같아용
😂😂😂
ㅋㅋㅋㅋㅋㅋㅋㅋㅋㅋㅋㅋㅋㅋㅋㅋㅋㅋㅋㅋㅋㅋㅋㅋㅋㅋㅋㅋㅋㅋㅋㅋㅋㅋㅋㅋㅋㅋㅋㅋㅋㅋㅋ 동감
Okay. I know this will make me seem unbalanced but watching you work brings a tear to my eye.
As usual excellent photography and detail showing how to form the pastry. I do want to thank you for keeping me awake at night dreaming of eating those pastries. I've been known to have the kitchen aid busy in the middle of the night after watching one of your videos. Then I wake up and wonder what the hell happened to my kitchen! Then I open the frig and I have refrigerated dough...and so little time!
Funny, Tanya! :)
Hey Mark,
Awesome stuff, as usual.
Thanks for letting us see your techniques. Might need to borrow some of these for the shop!
I do have a couple of questions (of course)...
The croissant dough: I see you are doing three single folds (27 layers) Is this correct?
If so, is there a specific reason(s) you chose that vs the more typical 2 singles and a book (36 layers)?
What's the thickness on your finished sheets? Are you doing a butter/flour mix for both the puff and the croissants?
Edit: And I'm being asked by my baking teacher if that's five singles on the puff (243 layers)?
Thanks!
+Paul Aboud Correct, 27 layers for the croissant and 243 layers for the puff.
I've found that 27 works the best for maintaining separation after lamination. If you try to increase more than that, you risk smashing them together during final sheeting.
Croissants are sheeted to 3mm for shaping. When I show the layers in the video, it's at what I consider the 'pre-final' stage at about 12mm.
Croissant butter slab is just butter. Puff butter slab is butter, AP flour, and lemon juice.
+markcsinclair Thanks much!!
Q buen trabajo!!!un artesano con mucha pasion!!!
Muchas gracias! :)
Artesano??? Todo el trabajo lo hacen las máquinas...
🙄
Beautifully filmed. Wonderful insight into your artistry. Thank you
I'm glad you liked it Jane, you are very welcome! ;)
Thanks for sharing. This is great work!
I read another comment about carpentry, and how you're a carpenter as well. My father was a carpenter and also enjoys baking. I was his assistant for a time, and I'm now a computer technician, and I also enjoy baking!
We must have curious minds that like to tinker and fidget!
Yes! When I was a little child, I always liked to take apart electronics, then try to put them back together ;)
Браво мастер!👏👍😊❤️
Спасибо!
So beautifull 😍😍😍😍
Thanks Mary!
OMG man, watching you work could cure OCD. Amazingly precise!
Thanks!!!😆😆😆
The precision in this baking is so mesmerizing
Thanks, I'm glad you enjoy the video! ;)
Mark I noticed that you added flour to your first butter slab for the danishes or the apple strudel but I didn't see you add flour to the butter slab when you were doing your croissants is there a reason for the difference or did I miss something ... I I love you videos thank you for your post
Usually with puff pastry dough, since a much higher proportion of butter is used and more turns (folds) are made, flour is incorporated to allow the butter to be more malleable.
With croissant dough, less turns are done and as you noticed, the butter slab is just butter.
markcsinclair Ty...what is the status if you DVDs or online training.... Also how did you learn these skills..did you attend culinary school??
5:13 that knife looks like a fish
simply amazing. a work of art! great job and thank you for sharing your video and precious skills.
You are very welcome Daniel! :)
There is nothing more luscious and decadent than an exquisite pastry. Well done!
Thank you Marlene, I agree!
Please make more and longer we love this!!! Thank you
Thank you Tracy, I'm glad you enjoy it! ;)
e things: 1) your exactness is so impressive and cool to see 2) you should tag some of your vids with ASMR because the sound is very soothing! 3) do you or would you give out the puff pastry recipe? Thanks for all your vids!!
Thanks for your compliments and suggestion too, Eric. Sorry not giving out the puff pastry recipe but I´m glad you are enjoying the videos.
@marcksinclair, simplesmente maravilhoso, nunca vi uma massa folhada tão perfeita como a sua, está realmente de parabéns 👏👏
I’m so impressed with those layers... so good 😩
Thanks Lauren! :)
This is art to me. I'm only just starting my bakery, and I'm trying to learn as much as I can. But I dont see him resting the dough, or maybe they cut it out
Yes, the resting is just edited out of the video.
For croissant dough, I do the first two turns in sequence then rest the dough for 45 minutes, then the final turn.
For puff, I do the first 2 turns in sequence, then a 45 minute rest, 2 more turns, another 45 minute rest, then the final turn.
Thank you for this further explanation. I do my own with rolling pin but I’m learning. Immense satisfaction as I improve every time I bake.
WOW!!!
Im calling it now, in the next like 5 or 3 years this will be seen by everyone
That would be nice ;)
Getting there. ;)
This person is focus and motivated, there is a lot of hard work involved in a regular bakery, but in a mobile bakery, i can't imagine what it takes.you can tell the determination on his face! keep it up!!
Thank you so much Johan!
Good video ^^ feels like watching magic
Thanks! :)
Hello I love baking and do that at home every weekend but never tried your croissants receipt can you give us the amounts for croissants thank you
If you message me at Facebook.com/SinclairsBakery I will try to send it to you.
so glad that i found this channel. Your videos are beautiful, it gave us great insight. Thank you a lot
Thank you very much, I'm happy to hear that you enjoy the videos!
YOUR ONE IN A MILLION!
MR. BAKER
GOD BLESS YOU ALWAYS....
sameday in the future , I'll be like him 🍞
;) Maybe! :)
Thank you
You are very welcome, Maxliyo.
Mark you are a true Craft Baker love watching you work.
Oh mark... I repeat watching your videos again and again...... It was so awesome and amazing....
Thank you very much!!! ;)
you gotta add a short clip of you taking a bite, serve us with some looks ;)
I will have to remember that ;)
Талант
Wow, I want one of everyone! So talented...hard word and dedication!
One day Mike! ;)
You actually love whatever you have been doing there... It makes you feel happy about you... And the reason why you were so detailed about it... You know that anyone else can make a copy of it... But they do not know what you have it in you....
That you love that doing it by yourself and love to see the results in the end too....
Thank you very much Nidhi! It sounds like you understand the thoughts and motivation behind my baking ;)
Мне бы такую машинку.Эээх.
what's the measurements for your croissants? thanks Mark. Everything looks amazinG!
Thanks!
The triangles for the croissants are 11.5cm at the base and 23cm in length and 3.5mm thick.
Congratulations, my friend. I'm from Mexico and I'ad been looking your great work.
This is all so beautiful 😭 i can't stop crying 😭 it's perfectly perfect 😭😭😭
Thank you!!! And stop crying! ;)
나 : 아.. 인제 자야지..
유튜브 : 너 외국인이 베이킹 하는거 볼래??
나 : 응?? 뭐지 이 영어는??
クロワッサンすっごい美味しそう〜🥐✨
クロワッサンはおいしい！;)
Mark you make works of art. I love how you are meticulous and detail you are. Wish your bakery was in my area.
Thank you so much, Jean! :)
I can watch this over and over...so cathartic...something satisfying watching the magic...thank u sir...
You are very welcome Mike!!!