I made my first batch of danish in more than 23 years for our monthly FBLA meeting.  When I had Bakers' Dozen, my bakery in Stowe, I made a minimum of one batch of 45 large danishes every day.  The finished dough weighed close to ten pounds.  I would begin the process in the afternoon making the dough, resting it, cutting the butter so it created a pad, incasing the butter … [Read more...]