I like bread. No, I love bread. I am not sure what I would do without bread or bread-related products. I have friends on the west coast who want me to visit, but in the same amount of time I could be walking around Paris with a baguette in hand. I adore my friends. I utterly love bread.
In culinary school, I cooked bread. I cooked a lot of bread. I cooked bread when I did not even need to cook bread. It may or may not have gotten me in trouble more than once.
Focaccia is one of my true carbohydrate loves. I learned it in culinary school, and then a mentor-chef of mine in Italy showed me how to make it better. I iterate on it every time I bake it.
Bagels are coming along. Sometimes they are great. Sometimes they are not. Repeatability is not fully achieved yet. I have friends who make amazing bagels and yes, I am jealous. I will get there.
A controlled-fermentation focaccia built for repeatability: six fold cycles replace kneading, proofing is interval-driven, and a fat-layer pan base creates a crisp shallow-fry underside.
Cold butter, cold cheese, hot oven. A laminated biscuit build that stays flaky, rises tall, and delivers cheddar in every bite without turning heavy.