Eric Phillips cuts measured-portions of stretch dough to prepare bread loaves for baking three hours prior to opening Patisserie – a bakery for artisan breads and fine pastries – in Skaneateles, NY. The bakery has been a staple in the community crafting fresh-baked goods for over 25 years. Phillips began working at Patisserie when he was in high school and came back after attending culinary school. Photo by Jason Waite.
By Jason Waite
Published
The kitchen at Patisserie comes to life before the break of dawn. Hands move with skill – folding, whisking and kneading. The beloved bakery perpetuates a tender ritual of creation, where passion and precision rise with the sun.
