That bakery trade show in Portland changed my whole approach to croissants

I went to the NW Pastry Alliance thing last March and watched a guy from a tiny shop in Seattle do a lamination demo. He used way less butter than I do and his layers came out perfect. Has anyone else tried cutting back on butter fat this drastically?

2 comments

2 Comments

hart.sage1mo ago

Less butter?" That honestly sounds like some kind of magic trick.

the_christopher1mo ago

@hart.sage Less butter is actually common in Japanese style croissant dough.