In my opinion, it’s hard to top a well made croissant, Danish or other pastry made from a laminated dough. I love the delicate flaky texture, the buttery flavor and the beauty that the layers of butter and dough create. I don’t know who first invented the technique, but it became popular in Vienna and was later adopted by the French. I’ve been wanting to start working with laminated dough at the bakery, but until last week, the piece of equipment I need to make them wasn’t running. It was an eBay find like most of the equipment I have, and it is old has issues. And it needed a lot of cleaning.
We had some extra time yesterday, so we put together some croissant dough and today I laminated it with a pound of good butter from the coop. Things went ok, but not great — the dough got warm, the cuts were ragged and I mistakenly put in more laminations than ideal. But I did manage to put out a couple pans of little croissants. I don’t expect them to be world class, but they should be quite tasty. We’ll be baking them off tomorrow morning and if they not embarrassing, we’ll have them for sale.
Another new item to look for tomorrow morning is a garlic semolina bread. It has some olive oil in the dough so it will be softer than most of the breads we bake.
Please come by and visit tomorrow.