Classic French Croissant

These aren’t casual weekend croissants — they’re the product of disciplined lamination work learned in a Parisian pastry school, where technique mattered more than comfort and every fold was held to a professional standard. Made with slow-fermented dough and layered with cultured European butter, these croissants develop clean, defined layers and a deep, complex flavor you can’t fake.

Baked until the exterior shatters with crisp flakes and the interior opens into an airy, honeycombed crumb, each croissant delivers the true viennoiserie experience: light, buttery, structured, and unmistakably French. It’s the closest you can get to a Paris bakery without a plane ticket — and one of the recipes I’m most proud to share.

What’s Included

• Printable PDF recipe

• Croissant dough formula (full grams)

• Butter block shaping 

• Fermentation, proofing, and baking instructions

• Direct email support