Fennick
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Kitchen
Why our croissants take three days
Butter, cold rooms and patience: how a croissant gets from a bag of flour to your plate.
4 min
We start on Monday afternoon with a stiff dough and a slab of cultured butter from a dairy an hour away.
Tuesday is lamination: three folds, each one followed by a rest in the cold room. Rush it and the butter breaks; the layers fuse and you get bread, not pastry.
On Wednesday at five the bakers shape, proof and bake. The first tray is out at six. The second lands at half nine, which is why the queue forms twice.
