Every kitchen that makes things properly runs on a clock that does not fit a seven-day week.
The forty-eight hours
Macarons are filled two days before they are sold. If we opened seven days we would be piping shells on a Sunday for a Tuesday, and Sunday is the day the ovens are cleaned.
The butter
Laminated dough is rolled the day before it is baked. A croissant you eat on Tuesday was mixed on Sunday, and the person who mixed it needs to have slept.
The honest part
And the last reason is the ordinary one: nine people work here and none of them should work six days for a pastry.
