|Freezer - mostly butter, puff pastry and nuts|
|Refrigerator - look at all those eggs!|
I thought you'd enjoy this peek inside the refrigerator and freezer at The Gourmandise School of Sweets and Savories in Santa Monica, California. Co-owner Clemence Gossett says the school goes through four cases of eggs (that's 60 dozen) and 60 to 90 pounds of butter each week. And no wonder - the most popular classes involve homemade croissants, brioche and French macarons. When the croissant class is at capacity, the 10 students use a total of 72 pounds of butter.