People ask why our croissants take three days. The short answer: because butter and dough need time to agree with each other.
Day one: the détrempe
Flour, milk, a little levain and salt, mixed gently and rested overnight at 4°C. This slow rest builds flavour and relaxes the gluten.
A croissant made in a day is a bread roll with ambition.
Day two: lamination
Normandy AOP butter is pounded into a sheet and folded into the dough three times — 81 layers. Each fold rests in the cold.
Day three: shape, proof, bake
Four hours of proofing, two glazes and twenty minutes in the stone oven. Come before 8 and you'll catch them warm — or order for tomorrow.
