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I am re-sharing a post from back in 2017 because I’m sitting here, sweet tooth gone wild, wishing I was in New York so I could grab a box or two of my favorite pastries from my favorite bakery.

I wanted to share some details on our homemade Danish Dough. The dough the bakers use to make many of the M&D danish in the bakery including cheese danish, bearclaws, bowties (YUM), and cinnamon rolls.

The dough is made in house. The guys start with a slightly sweet fresh yeast dough rolled out into a large rectangle. Then, 2/3 of that rectangle of dough is coated in pure sweet butter (cue the drooling). Next, the final third is folded over 1/3 of the buttered section before 1/3 of the remaining buttered piece is folded back over the plain section. You still with me? We’re at three layers of dough and two layers of butter.

The dough is left to rest for a while before the baker rolls it out yet again to repeat the process. This is repeated over and over again until there are 135 alternating layers of dough and butter … let that sink in … ONE HUNDRED AND THIRTY-FIVE layers. The final version is then rolled out super thin and made into the various danish shapes on the morning lineup. After all is said done, the entire process takes 2 days because of the resting periods.

135 layers! That explains the flaky, buttery bites you get!

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Rebecca McKinney

I was born a foodie. My dad is a chef, baker, and restaurant owner and my mom might as well be because she owns whatever kitchen she walks into. I grew up working in my family’s restaurant and bakery in Pawling, New York – McKinney and Doyle. I started behind the bakery counter at 12 years old after begging my parents to let me start working. At 16 I worked as a hostess. By 18 I was serving tables and training behind the bar where I then worked every other weekend throughout my college career. Even now, when I am visiting my family in New York, I help out where I’m needed. To make a long story short, the food and restaurant industry has been my life for as long as I can remember.

I wanted to create this blog for a few reasons. First and foremost, to share tips, tricks, and knowledge about the food and beverage industry in general but also to help people see a different side of the restaurant world. Every restaurant has a totally unique culture and world within it. I want to help open people’s eyes to more than how fast the service is or how easy or hard it is to secure a reservation.

So, thanks for stopping by! I welcome your ideas, input, and feedback and hope you enjoy!

Eat well & travel often,

Becky McKinney

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