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This butter croissant at Proof Bakery is outstanding

posted on April 12, 2017 at 8:31 am
Photographed by Jennifer Zyman

Photographed by Jennifer Zyman

A lot more goes into making a butter croissant than you think. The ingredients are usually as simple as butter, instant dry yeast, milk, salt, sugar, flour, and water. But the process, while straightforward, is tedious. What makes a croissant desirable is its crackly golden crust and the thousands of little holes that makes its interior fluffy.

Those pockets are formed when steam is released during baking from all of the pieces of butter folded into the dough. How many pieces do you add? That’s up to the baker. And to get a truly flaky croissant, the baker must be diligent, folding the dough over and over again, adding butter until the dough is speckled canary yellow. The process necessitates patience and a love for your craft—qualities that Proof Bakeshop head baker Cary Bell clearly possesses, judging from the excellent croissants you’ll find at the Old Fourth Ward bakery.

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