Acknowledgments

Firstly, thank you to our stalwart staff: Mary, the best croissant maker in the force; Nadine, for sharing many recipes in the early days; Cleggy, for the emails; Kearns, don’t eat the chocolate; Dan Zanello, I’m just a squirrel looking for a nut; Katrina, be there at 4 am; Giddo, I only work Fridays; Ji, the best croissant maker beyond the force; Cibej, clean our windows; Cooper, do I own the bakery? Thanks also to our indomitable managers Rob and Ren; Jason Warwick, you’ve taught us so much about baking; Val, without you this would all be one big mess; to all staff past and present; to our tradesmen, designers and suppliers, thank you for your quality.