That's such a cool origin story for the genre.

Ever run into issues with a feather edge getting too thin during fit-up? I've had it blow out on the root pass before, so I stick with a small, solid land for control. What wall thickness are you working with on that steam line?

She was on the waitlist for that building for like two years and had totally moved on. Then they call her out of the blue with a corner unit on the top floor. The timing is just crazy.

Yeah, that's the eternal fight, right? I've seen shops try sealed prep rooms, but honestly, the dust just finds a way in anyway, lol. For me, the biggest thing is a really good tack rag routine right before it goes in the booth, and keeping that main aisle as clean as humanly possible. It's never perfect, but it cuts down on the nibs.

My friend Lisa in Chicago cut the sugar in her cheesecake by 20% and swapped in a tablespoon of real maple syrup. She said it kept the creamy texture but gave it a deeper, less sugary sweet taste. Her family didn't even notice the change.