Oven Callibration & Baking Protocols
Our baking process relies on precise convection heat to achieve a golden-brown finish while maintaining a soft core. Always verify oven temperatures before loading your first rack of the day.
Pre-Flight Oven Check
- Ensure the convection fan speed is set to LOW.
- Set the target bake temperature to 175°C (350°F).
- Allow the oven to preheat for a full 20 minutes. Wait until the digital readout confirms it has held the target temperature for at least 5 minutes before baking.
The Baking Sequence
- Pull the required number of trays from the holding fridge.
- Load the trays quickly into the oven rack slots to avoid letting heat escape through the open door. Load a maximum of 5 trays per oven chamber at one time to maintain heat distribution.
- Set the digital timer for 11 minutes and 30 seconds.
- The Rotation Hook: At the 6-minute mark, open the door quickly, rotate each tray 180 degrees, and swap the top trays with the bottom trays. Close the door firmly.
The Visual Check & Post-Bake Finishing
- When the timer sounds, check for a light golden-brown rim and a pale, slightly puffed center that still looks soft to the touch.
- The Sea Salt Finish: While the cookies are piping hot on the tray (within 30 seconds of removal), hold the salt grinder 12 inches above the pan and apply exactly two turns of coarse Maldon sea salt flakes evenly across the top of each cookie.
- Allow cookies to rest on the hot baking sheet for 10 minutes to set before transferring them to the front-of-house display case trays using a wide metal spatula.