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Behind the Bake
5 min read
How We Build the Perfect Croissant
Butter, temperature and the many folds behind a crisp, airy pastry.
A beautiful croissant begins with patience. Every turn creates another fine layer, and every layer has a job to do. Ours take three days from first mix to the moment they leave the oven.
Cold butter, cold hands
We laminate with cultured butter at just the right temperature: firm enough to stay in sheets, soft enough to roll without cracking. The dough rests in the fridge between each fold so the butter never melts into it.
The bake
After a slow proof, the croissants get a light egg wash and a hot oven. The outside shatters, the inside stays soft and honeycombed. If you hear a crackle when you pick one up, we have done our job.
