Every croissant on our counter started three days earlier. It's slow, it's fussy and it's the only way we know to get that shattering crust.
Day one: the dough
Flour, milk, a little sugar and yeast are mixed and left to rest overnight in the fridge. The long, cold rest builds flavour and makes the dough relaxed enough to roll.
Day two: lamination
A slab of cold French butter is locked inside the dough, then rolled and folded three times. That gives us twenty-seven thin layers of butter, which turn into the honeycomb you see when you tear one open.
Day three: proof and bake
The croissants are shaped, proofed until they wobble, brushed with egg and into the oven at 5am. By the time we unlock the door at seven they've cooled just enough to eat.
That's why we sell out by eleven on Saturdays. Come early, or order ahead for pickup and we'll put one aside for you.
