To truly create a croissant that stands alongside the boulangeries of Paris, the Bakehouse bakers ensure that the dough undergoes a process where it is layered with butter, then rolled and folded multiple times consecutively before being rolled into a thin sheet. This technique ensures a textured, flaky exterior and a soft, buttery interior, finished with an egg wash. Paired perfectly with a pot of freshly brewed coffee and spoonfuls of thick, fruity jam.
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