Application · Pastry

Glaze and mirror glaze, with no brush marks and no streaks.

A glaze is the last thing a customer sees before they buy, so it has to look right on every single piece, not just the one on top of the tray. A brush drags and leaves lines. Pouring is uneven and wastes glaze off the edges. A sprayer puts down a fine, even film across the whole surface in one pass, so the shine and the colour are identical from the first pastry to the last.

Why an even coat matters more on a glaze

Glaze and mirror glaze are thinner and glossier than an egg wash, so any unevenness shows up as a visible streak or a dull patch rather than just a shade of colour. A brush also picks up crumbs and carries them back into the glaze, which shows on the next piece. Spraying never touches the surface, so the finish stays clean and the glaze in the container stays clean too.

Less glaze, not more mess

Because the layer is thin and even by design, a sprayed glaze uses less material for full coverage than brushing or pouring, and there is nothing dripping past the edge of the tray to scrape up afterwards. For a counter that lives or dies on how the pastries look under glass, that consistency is the point.