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Millefeuille, yeast, rennet


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Millefeuille, yeast, rennet

Elston | Jan 29, 2002 12:35 AM

I just moved here from Europe. Would anybody know of a baker who makes French Millefeuille using unsalted butter? I also seem to be unable to find fresh yeast and rennet (the latter is used for making cream cheese).
Thanks a lot - Elston

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