The Secret of the Perfect Croissant: 27 Layers and Infinite Patience
Every morning at 3 AM, our boulangers begin the most meditative task in French baking — the lamination of croissant dough. What looks like a simple roll of buttery pastry is actually the result of 72 hours of preparation, three days of folding, resting, and temperature control that most bakeries have long since abandoned in favour of frozen pre-made dough.
In this article, head baker Sophie Leclerc walks us through every step of our traditional method — from the initial détrempe (the base dough) to the beurrage (butter block) to the three double folds that create those iconic 27 layers — and explains why the temperature of your kitchen is as important as any ingredient.
Read Full Article →