Gastrophoria is a warm canelé and flaky chocolate croissant from Proof Bakery.
One of my new year resolutions is to actively pursue my passions. Emphasis on actively pursue as it’s one thing to dream, but another to follow through to make it into a reality.
Why? Because it’s so easy to procrastinate simply in the act of living. With long work days, never-ending bills and responsibilities with family and friends, goal setting is the last thing on my mind at the end the day. Instead, I find myself vegging out to New Girl episodes on Hulu. Fail.
However, I realized if I never stop to evaluate and start steering myself in the direction of my dreams, I will never get there. After having this epiphany, I made a promise to myself. Time to buckle up and get going!
Thus, a self-imposed 4-month sabbatical to discover and to create. To be creative again, to read, write, design, paint and most of all, figure out how to support myself financially so I may extend these 4-months into a lifetime.
To stay on course—and prevent the “watching tv all day in PJs” syndrome—I’ve taken a page from New Girls and created a procrastination jar in place of their infamous Douchebag Jar. Think of the classic swear jar, but repurposed for productive motivation. Anytime I find myself taking a detour or straight up slacking off, my partner-in-flavor gets a coffee from me that weekend.
To kill two birds with one stone, I’ve made it into an explore LA exercise. Each coffee forfeit must be from a different shop. No Starbucks/Coffeebean cop-outs.
Week 1 was productive, but I did succumb to bouts of YouTube-itis. So, brunch with coffee was on me that Sunday. Time for a Proof Bakery trip! Since everything looked amazing there, I went (a little) overboard with a full spread: canelé, current scone and 2 types of croissants, plus the coffee forfeit.
While the coffee and scone were above average, the canelé was a true object of beauty. Sculpted and oven kissed to a perfect tan, its chewy exterior barely contains its soft vanilla custard innards. It has the flavor of an old-fashion egg custard pie, but much improved with a chic facelift and addition of vanilla beans. Think Audrey Hepburn in Sabrina after her Parisian makeover.
The croissants were also not to be missed. Both the ham & cheese and chocolate croissants sported sky-high flaky pastry layers that held well to pressure. This is not your supermarket variety that squishes to greasy nothingness upon holding. They were crispy, flaky yet light—the holy trinity of croissant attributes.
It was a tasty penalty. I’m curious, how do you stay on track?
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