The apprentice bakers at Gragger are very nice.
They make me a batch of dough everyday so I can practice making hand semmerls.
They said it will be perfect after I make 10,000 semmerls. It is not a joke. They spent 2 years of their apprenticeship making these. I have about 2 weeks or so.
They can't teach me anymore beyond the steps. My hands need to be able to judge the dough, where to place the folds, how much pressure to apply and how to handle it to give me what I want.
I take my ugly semmerls home everyday because it is too embarassing to leave them in the bakery or let anyone on the train see them.
