70 PUNCHMAGAZINE.COM {food coloring} sandwich that we’ve curated is another level,” Sam says proudly. “And I will always stand by my savory croissant. It’s got mortadella and Havarti cheese with a root vegetable confetti on top and a stoneground mustardand-cornichon relish inside. It’s absolutely delicious.” After four years, Sam knows that what she does at Craftsman and Wolves is more than just a job. She has found a place where she truly belongs and says it is a privilege to carry on the brand’s legacy. “It really doesn’t feel like work,” she says. “I wake up every day loving what I do and where I get to do it, so it doesn’t feel like a burden or a strain on me. I love it here.” STRAWBERRY CONFITURE make it Sam Ceccotti uses this simple berry filling in her pastries and desserts. Use a kitchen scale to measure the ingredients. INGREDIENTS 650 grams strawberry puree 130 grams lemon juice 195 grams sugar 12 grams pectin 1 pinch citric acid 1 pinch salt 435 grams diced strawberries In a saucepan, bring the strawberry puree, lemon juice, sugar and pectin to a boil, then add salt and citric acid. Remove from heat and let it cool completely before adding the diced strawberries. lovingly baked craftsman-wolves.com
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