For me a croissant, or other pastry from a yeasted and laminated dough, is one of the most technical products in bakery.
The baker must carry out many steps, all of which are key to obtain a beautiful croissant. The croissant is laminated and shaped before being baked, but the steps in between are crucial. The three key factors to success are: time, temperature and humidity.

On one side, the fermentative activity of the yeast within the dough plays a very specific role. The microorganisms brought by the baker’s yeast and/or sourdough used, are the fermenting agents which will be present throughout the process; from mixing to baking. During this time they will participate to the natural degradation of starch and gluten. This biochemistry is at the source the croissant’s incomparable structure and taste.

On the other hand, we have the physical development of the multiple layers of dough and butter. These layers must be as regular as possible. Fragile and delight, this make the shaping of the croissant a delicate step. Finally, it is in the oven that the croissant develops to its final aspect. If all parameters are respected, the baker will obtain a beautiful croissant!

Urs RÖTHLIN, Bakery and artisanal bakery department responsible Richemont Center of Excellence for bakery & confectionery