A sudden heatwave turned my whole week of baking into a salvage operation.

The forecast called for a high of 95 degrees on Tuesday, and my shop's old AC couldn't keep up, causing every batch of buttercream to split and my croissants to proof way too fast. I spent three days just trying to adjust formulas and schedules on the fly to save product. Has anyone else had a kitchen disaster because of a weather surprise?

3 comments

3 Comments

cole_patel413mo ago

95 degrees shouldn't melt a whole business.

margaret2343mo ago

Ever been inside a server room?

jennyh551mo ago

Oh man, that 95 degrees thing isn't quite right. Server rooms are kept super cold usually around 65-75 degrees to keep all that equipment from overheating. If it hit 95 inside, you'd definitely have some melted businesses on your hands.