At Bready, we believe that baking the perfect croissant is an art form. A well-made croissant is more than a simple pastry; it’s a labor of love that requires skill, precision, and patience. In this post, we’ll take you behind the scenes of our baking process, sharing the steps we take to create the flaky, buttery croissants that our customers love.
Great croissants start with great ingredients. We use high-quality butter, flour, yeast, sugar, and a pinch of salt. The butter must be rich and creamy to create the delicate layers that define a perfect croissant.
The real secret to croissants lies in the technique. Croissant dough is “laminated,” which means it’s folded multiple times to create layers. This process, known as folding or "turning," traps layers of butter within the dough, resulting in a flaky texture when baked.
A true croissant takes time to make. At Bready, we let our dough rest and rise multiple times to achieve the perfect texture. This process can take over 24 hours, but we believe that the extra time makes all the difference in flavor and texture.
“Each croissant we make reflects our commitment to quality and our passion for pastry. We hope that with each bite, you can taste the dedication and artistry that goes into every pastry.”
Baking croissants at home can be rewarding with the right guidance. Start by ensuring all ingredients are fresh, and don't rush the resting process for the best results.Baking croissants at home brings the warm, buttery aroma of the bakery right to your kitchen.
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