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Behind the counter
·
5 min
Why our croissants take three days
Day one is dough, day two is butter, day three is the oven. Here is what happens in between.
People ask why we can’t just make more croissants when we sell out. The honest answer is that every croissant you eat today was started on Tuesday.
Day one: the dough
We mix a soft dough with a little levain for flavour, then let it rest overnight in the fridge. Cold dough is easier to laminate and tastes deeper.
Day two: the butter
A slab of cultured butter is folded into the dough and rolled out three times. Each fold multiplies the layers, until there are 27 sheets of butter between 28 sheets of dough.
Day three: the oven
We shape at 4am, proof until the croissants wobble, then bake them dark. Pale croissants are under-baked croissants. Dark ones shatter.
Written in the Brioche kitchen, probably with flour on the keyboard.
