Every evening, around dusk, you can find large masses of croissant dough ‘bulk fermenting’ on work tables in our Kitchen. It’s one of many stages that helps to produce the right flavor and texture in the croissants we are now making by hand in our Kitchen. Alongside milk, butter, just the right flour formulation, and disciplined processes for laminating, sheeting, shaping, proofing and baking, time is one of the most important ingredients in our new croissants. We add time several places—during our long, slow pre-fermentation, our bulk fermentation, our retardation of the dough overnight, and even during proofing.
Our croissants currently include croissant, chocolatine, ham & gruyere and our morning bun, and soon will include almondine.
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