Saw a bakery in Savannah proofing dough in a old pie case and now I want one

I was walking around Savannah two weekends ago and stopped into a small bakery on Barnard St that had a vintage glass pie case sitting on the counter. The baker was using it to proof her croissants, and she said the temp stays steady at 78 degrees without any heat source. Is there a reason more people don't do this, or am I about to waste money hunting one down at a flea market?

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karent759d ago

Wait, 78 degrees with zero heat source? What's her secret?

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