Croissants used to scare me… the yeast!!! what if I break the butter! how firmly do I roll! I procrastinated for about a year before I learned how to make them. And learn I did… more than 20 different batches over the course of 3 weeks for a condensed fast mastering of these flaky mounds of amazingness.

I had my mom ship me flour and yeast from the US so I could 100% tell my American clients that this is EXACTLY what you should use. Because the flour… AND the yeast… oh yes… AND the kind of butter makes a big difference in your results. I experimented with flours in France too (bien sur) so that all of my clients know what is best to use no matter their location.

I also tested out different proofing methods, and the easiest way to explain dimensions and the butter block.