

How to achieve this shape of pain suisse / cross-laminated pastry?
I've seen quite a few bakeries now making this triangular shape of pain suisse / cross-laminated pastry (example photos are from Lune in Australia) but my iffy spatial intelligence means I'm struggling to understand how I would cut a cross-laminated dough to achieve this shape. This would really suit an idea I have for next month's special!! Any tips?