Hello all. My name’s Roy and I am new to this site.
I have an opportunity to open a stall in a food market this summer and am trying to perfect my food. I will be selling ‘pockets’, like a sandwich. I would like your help to make the perfect pocket bread. I’m thinking a cross between a brioche and an empanada. As I’m only a basic baker I suppose my biggest question is, is it possible to create something that’s halfway between a pastry and a bread? Thanks for reading, look forward to my replies!
To my taste, croissants are very bread-like yet also very pastry-like. There is also an Italian small bread called a cornetti, which is a brioche dough formed into a croissant shape.
--Mike