@@ -64,30 +64,38 @@ export default function LandingPage() {
leftCarouselItems={[
{
imageSrc:
"http://img.b2bpic.net/free-photo/air-croissant-with-strawberry-syrup-top-glass-milk_140725-9770.jpg",imageAlt:"Layered croissant with butter lamination"},
"http://img.b2bpic.net/free-photo/air-croissant-with-strawberry-syrup-top-glass-milk_140725-9770.jpg",imageAlt:"Layered croissant with butter lamination"
id:"tart",name:"Seasonal Stone Fruit Tart",price:"$9.00",variant:"Individual",imageSrc:
"http://img.b2bpic.net/free-photo/flat-lay-delicious-fruit-pies-with-plums_23-2148834016.jpg?_wi=2",imageAlt:"Artfully arranged fruit tart"},
"http://img.b2bpic.net/free-photo/flat-lay-delicious-fruit-pies-with-plums_23-2148834016.jpg?_wi=2",imageAlt:"Artfully arranged fruit tart"
},
]}
gridVariant="two-columns-alternating-heights"
buttons={[{text:"Full Menu",href:"#"}]}
@@ -175,16 +187,20 @@ export default function LandingPage() {
accordionItems={[
{
id:"mixing",title:"Mixing & Development",content:
"Premium flours from heritage mills are hydrated and mixed using time-honored techniques. The dough develops strength through patience, never rushing the gluten structure that gives our breads their distinctive crumb."},
"Premium flours from heritage mills are hydrated and mixed using time-honored techniques. The dough develops strength through patience, never rushing the gluten structure that gives our breads their distinctive crumb."
"Temperature control is paramount. Our sourdoughs spend 48 hours in climate-controlled chambers at precise temperatures, allowing flavor to deepen and complexity to emerge through natural fermentation."},
"Temperature control is paramount. Our sourdoughs spend 48 hours in climate-controlled chambers at precise temperatures, allowing flavor to deepen and complexity to emerge through natural fermentation."
},
{
id:"baking",title:"Oven Spring & Crust",content:
"Stone-bottom ovens reach 500°F. Steam injection creates the signature crackle and caramelization. Bakers read color and sound—each loaf is unique, requiring intuition and experience."},
"Stone-bottom ovens reach 500°F. Steam injection creates the signature crackle and caramelization. Bakers read color and sound—each loaf is unique, requiring intuition and experience."
},
{
id:"finishing",title:"Cooling & Rest",content:
"Fresh bread continues to develop as it cools. We package only when temperature drops to preserve moisture and flavor. Same-day delivery to local restaurants and retail partners."},
"Fresh bread continues to develop as it cools. We package only when temperature drops to preserve moisture and flavor. Same-day delivery to local restaurants and retail partners."
},
]}
buttons={[{text:"Learn More",href:"#"}]}
/>
@@ -195,22 +211,28 @@ export default function LandingPage() {
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