Shells in pastel sell at boutique premiums; almond flour, sugar and egg white per piece cost about as much as a few sips of bottled water. Yet the true price lives in a fragile process: high failure rates, hand‑timed shells and skilled piping. Like a background daemon, craftsmanship consumes time and invisible cycles.Almond flour, powdered sugar and whipped egg white are inexpensive by unit, but m...More