Croissant / Pain au chocolat

Our croissant takes 3 days to make:

Day one: We prepare the dough using a refreshed starter.

Day two: We incorporate the butter into the dough and begin the lamination process, which involves folding the dough three times with one hour between each fold. Finally, we cut and shape the croissants and allow them to proof.

Day three: We bake them!

For the pain au chocolat, we use Belgian chocolate. We melt and temper the chocolate before making our own chocolate sticks