The croissant is one of the most technically demanding pastries in baking. Done properly, it has paper-thin layers of butter laminated into the dough. Done poorly, it is just a crescent-shaped bread roll.
The honeycomb interior test
Break a proper croissant in half. You should see a web of large, irregular air pockets. If it is dense and bread-like inside, the lamination did not work.
The shatter test
A properly baked croissant should shatter when you bite into it. The outer crust should be deeply golden and crispy enough to leave flakes on your shirt.
Fresh makes all the difference
Croissants are at their peak within 4 hours of baking. This is why we bake every morning and deliver the same day.
Try our Classic Butter Croissant or Almond Croissant.