Laminated viennoiserie
Butter Croissant
£3.20
85 gTwenty-seven layers of dough and cultured butter, folded three times and proofed slowly so the layers lift instead of leak.
Baked Wed–Sun. On a Saturday it is usually gone by 10:30; a pre-order is held until we close.
- Flour
- Stone-milled white wheat, cultured butter
- Fermentation
- 16 hours, including an overnight rest
- Weight
- 85 g
- Baked
- Wed–Sun
- Keeps
- Best the same morning
Allergens
Contains: Wheat (gluten), Milk, Egg.
May contain traces of: nuts, soya, sesame.
Trade: 12 × croissant for £25.20. Wholesale list
About the butter croissant
Our croissant takes two days. The dough is mixed on the first afternoon and rested overnight. The next morning a cold slab of cultured butter is locked inside it, and it is rolled and folded in thirds three times, with a rest in the fridge between each fold. Three folds of three layers makes twenty-seven.
Shaped croissants proof slowly at a cool room temperature. Too warm and the butter melts into the dough before it reaches the oven, and the layers leak instead of lifting. Proofed right, they come out tall, shattering on the outside and honeycombed inside.
They are the first thing to sell out. If you want them on a Saturday, pre-order them.
“I pre-order the miche and four croissants every Friday night. Saturday I walk past a queue of thirty people, give my name and I am out in a minute.”
