A customer told me my croissants were 'too buttery' and I almost lost it... then I listened

I run a small bakery in Denver and last month a regular said my croissants were greasy and left a slick on her fingers. I was pissed at first because I use 82% butterfat European butter. But she was right. I was laminating too fast and not chilling the dough enough between folds. So I slowed down, added a 20 minute chill after each turn, and dropped my oven temp from 400 to 375. Now the layers actually puff instead of leaking butter everywhere. Has anyone else had to totally change a recipe because one person spoke up?

3 comments

3 Comments

taylor.sean19d ago

I mean, honestly, I used to think you should never listen to customer feedback about technique. Like, they're not bakers, you know? But a guy at my farmers market stand once told me my sourdough was too dense and chewy. I got defensive at first, but I tried a longer bulk ferment and a wetter dough, and it actually came out way more open crumbed. So yeah, now I try to listen a little closer even when it stings at first.

taylor.hayden18d ago

Too dense and chewy" - ouch, that's the kind of feedback that makes you wanna hide in your flour bin for a week. But hey, at least the guy stuck around long enough to taste it instead of just walking past your stand.

the_emery17d ago

Humbling when a random stranger's advice actually works out better than your own.