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What devotion. Shame on us if we ever design a robot that can compete with this labour of love! I cook some, bake some, and occasionally venture into patisserie, and have incredible respect for the years of blood, sweat and tears that goes into developing this skill.

The intermingling of Japanese onamonapia was a wonderful touch. The part about the queen of all apologies, moshiwake gozaimasen had me searching for a pronunciation guide as it seems like a phrase worth keeping in one's back pocket, despite probably not being around anyone who would understand its significance when it would be most called for.




Of course it's been already happening for quite some time, and to be honest quality can be good (but of course can't really compete against the best ingredients cooked by qualified artisan).

Not sure if you speak French and if it's accessible from overseas but watch Chapter 2 of this show : http://www.6play.fr/m6/capital/11463938-patisserie-et-chocol...

At 44:00, 16 000 éclairs in two hours.


The article is well-written, and really a pleasure to read. Not to mention that reading about craftsmanship and dedication should speak to most of the crowd here :)




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