What Makes The Perfect Croissant?

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“When you eat a good croissant. There’s no hiding the evidence. A confetti of crumbs will always be left behind.”
– Chef Dominique Ansel

The Shape

Tall in the center
with even shaping

The Weight

Surprisingly light for its shape and size

The Crust

Evenly egg-washed for a golden brown color

The Crumb

That perfect “honeycomb” with even bubbles spiralling out from the center

The Smell

A complex flavor of yeast (we use our homemade levain like fresh bread)

The Taste

A varety of textures from the crispiness on the outside to the tenderness of the center; Buttery flavor that lingers with a light sweetness and saltiness