How we laminate a croissant over three days
Butter, dough and patience: the 27 layers behind every croissant on our counter.
Day one, we mix a cool dough and let it rest overnight. Day two, a slab of cultured butter is folded in and rolled out three times, giving 27 paper-thin layers. Day three, we cut, roll and proof each croissant before it goes into the deck oven at dawn.
Why it takes so long
Rested dough is relaxed dough. Rushing it tears the butter layers, and torn layers mean a bready croissant instead of a shattering, honeycombed one.
