30/07/2026
Ever wonder the exact science behind the shatteringly crisp layers in our signature croissants?
In this short clip, we’re taking you behind the scenes to break down the most crucial step of our pastry process:
- Lamination
To get that perfect honeycomb interior you love, it takes more than just rolling (well, you're going to see a lot of it) but it’s all about temperature control, precision, and a little bit of pastry math!
Here is how we build those layers:
1. We start by encasing a solid block of premium, high-fat cold butter inside our perfectly chilled yeast dough.
2. We carefully roll the dough out and perform a series of folds (usually a double "book" fold and a single fold). We gotta work fast because the butter otherwise would melt into the dough.
3. This process creates lots of alternating, microscopic layers of dough and butter. When these cold layers hit our hot oven, the water inside the butter rapidly turns to steam. This steam pushes the dough layers apart just before the flour sets, giving us that airy, sky-high rise and flaky texture!
It is a labor of love that takes hours to complete, but seeing those perfect layers makes every roll worth it.
