Forty-eight hours in the making
Why the square pies at Ember & Dough take two days before they reach the oven.
By Maria Kessler1 min read
The dough for Friday's pies at Ember & Dough is mixed on Wednesday. It rests, cold, for forty-eight hours before it is pressed into blue steel pans.
The square slice
The Detroit-style crust gets its lacy, caramelised edge from brick cheese pushed right to the sides of the pan.
Friday nights
On a busy night the kitchen bakes two hundred pies, and the last ones usually go to the neighbours who know to call before eight.
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