What Makes The Perfect Croissant?
Back To Homepage“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
throughout
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
