1) Prepare Our Handmade Dough

How do we create that crispy, flaky croissant goodness? It all starts with the dough. Our professional bakers mix together flour, water, yeast, sugar, and salt until the dough is smooth and stretchy and let it rest. 

Then they start a process called lamination, which involves layering butter between multiple sheets of dough, and let it all literally chill so the butter won’t melt. Next, they roll the dough out with a rolling pin and then run it through a machine called a sheeter to get it super thin (approximately a 1/2 inch thick).

2) Cut the Dough Into Rollable Triangles

Now it’s time to section out the dough! Using a ruler and a pastry cutter, our bakers measure and cut the dough sheets to 14 inches long. Next, they trim the dough to create straight lines at the top and bottom. Then they cut it into long acute triangles by slicing diagonal lines from top to bottom. Who knew geometry could taste so good?!

4) Apply Egg Wash and Bake

The croissants are transferred to industrial-sized baking sheets lined with parchment paper to prevent sticking. Then, to make sure they all get that gorgeous, golden-brown color, our bakers brush on an egg wash. Last, they pop those shiny beauties into the oven to bake at 375° until done (about 18 minutes).