It’s been a busy week for me, as I’ve been working at the local bakery every day (minus Monday, because we are closed). 4:30 is early, but waking up 10 minutes before my alarm feels even earlier! I’ve also been trying to be more social and force my body to stay awake instead of trying to take a nap as soon as I’m home from work. Some days I succeed, others I don’t. Who knew that standing in place kneading dough for hours at a time could be so tiring?

But when your final product looks like the following croissants, who can complain?

Croissants are known for being super buttery and flaky and these live up. The way to get super flaky croissants is through the process of lamination. Lamination is the process of folding and rolling butter into dough repeatedly to create layers. Once the croissant is in the oven, the water in the butter evaporates into steam – causing the pastry to puff up and make steam pockets in between layers. After the water evaporates, you are left with an airy structure inside the croissant. This is a very time-consuming process (we are talking at least 7 hours and even up to 3 days!) as you have to chill your dough in between each round of folding and rolling. The butter has to remain cold or else it will “leak” out of the dough and your croissants will become flat and sad. There are some shortcuts you can do, even buying already-made croissant dough* if you don’t have the time or the patience to do it yourself.

*spoiler alert, we buy the already-made croissant dough because we do not have the time or manpower to make the croissant dough ourselves with how fast we sell everything.

Your options are endless when it comes to croissant dough – you can make pain au chocolats, cruffins and cronuts, cinnamon rolls, or even go savory with ham and cheese croissants!

I hope our paths croissant again!