Two ingredients, one tug of war

Lamination is a negotiation between dough and butter. Both need to bend at the same rate. If the butter is too cold it cracks into shards. Too warm, and it melts into the dough and the layers disappear.

We keep our butter block at around 13°C and the dough a little colder. Each fold is followed by a rest in the fridge, so nothing has time to soften.

What you see in the crumb

Cut a croissant in half. A good one looks like a honeycomb: open, even cells separated by thin, shiny walls. That pattern is a record of every fold.