David Tamarkin
speaker
1,752 appearances
14 recordings
2 series
first heard Apr 2025
last heard 5 Jun
David Tamarkin’s voice in public audio — every appearance, attributed to the second.
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recordings per month · last 12 monthsRecordings per month over the last 12 months — 8 in all, peaking in May 2026 with 3.
Appearances
I think that really is the difference between croissant and, you know, classic puff pastry, like you said, that yeast is really doing a lot of work, right?
I mean it's creating an airy structure.
People want to try.
Okay, so things change, but some things don't change.
So what are the non negotiables for a good croissant, in your opinion?
And you had a really interesting like a little factoid about that.
About the shape of the croissant.
About the shape of the croissant.
I love that.
It's I think that's so cool.
Good croissant also has a strong bake.
And I don't necessarily think this is universally
Uh accepted.
I think some people like a sort of paler bake on the croissant.
You said you said it.
Um but I do think that uh a pale croissant is probably a a flabby croissant and you're not getting the maximum flake and uh I want to say crunchy.
You never want like a super crunchy croissant, but there's a light crunch, a crispy.
Yeah, there's a little
So uh for me oh
That's a non negotiable for me.
Showing 481–500 of 1,752 · page 25 of 88
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