Skip to contentI recently fell in love with the art of the croissant, or more honestly, I fell in love with the taste of the homemade croissant. Amazing! I was hooked after our first batch. As good as they were though, they were far from perfect. I had a long way to go and a lot to learn (still do).So, I’ve been tackling croissants like I do every bread that we take on. I dive deep into the ingredients, steps, and tools it takes to make it; starting with the ingredients. And what better place to start than the ingredient that makes up the bulk of any croissant recipe, flour. Specifically,...…Skip to contentI recently fell in love with the art of the croissant, or more honestly, I fell in love with the taste of the homemade croissant. Amazing! I was hooked after our first batch. As good as they were though, they were far from perfect. I had a long way to go and a lot to learn (still do).So, I’ve been tackling croissants like I do every bread that we take on. I dive deep into the ingredients, steps, and tools it takes to make it; starting with the ingredients. And what better place to start than the ingredient that makes up the bulk of any croissant recipe, flour. Specifically,...WW…

Skip to contentIf you’ve ventured down the lamination trail, as we recently did, you probably need a hug. Bring it in. Don’t be shy. It’s a long road to mastering the art of the croissant. To be honest, we are far from the finish line on this one. But we are learning from our share of mistakes from our pursuit of nailing the perfect croissant.One of my biggest concerns heading into making croissants had to do with finding the right butter. Especially since I live in the U.S., where I had been told the right kind of butter for croissants is almost impossible to get my hands on. So I spent an...…Skip to contentIf you’ve ventured down the lamination trail, as we recently did, you probably need a hug. Bring it in. Don’t be shy. It’s a long road to mastering the art of the croissant. To be honest, we are far from the finish line on this one. But we are learning from our share of mistakes from our pursuit of nailing the perfect croissant.One of my biggest concerns heading into making croissants had to do with finding the right butter. Especially since I live in the U.S., where I had been told the right kind of butter for croissants is almost impossible to get my hands on. So I spent an...WW…

Skip to contentWe love Pullman pans! As fairly recent converts to the Pullman bread method (also called “pain de mie”) we wish we had jumped on this “train” a long time ago, pun intended. (Pullman loaves get their name from the train company). Pullman loaves have quickly become our go-to daily sandwich bread. The crust is perfectly crips but THIN enough to melt in your mouth. The crumb is moist and pillowy yet ultra-fine at the same time. Exactly what we want sandwich bread to be.But the biggest struggle we had when we sat down to formulate a recipe, was how much dough our 13x4x4...…Skip to contentWe love Pullman pans! As fairly recent converts to the Pullman bread method (also called “pain de mie”) we wish we had jumped on this “train” a long time ago, pun intended. (Pullman loaves get their name from the train company). Pullman loaves have quickly become our go-to daily sandwich bread. The crust is perfectly crips but THIN enough to melt in your mouth. The crumb is moist and pillowy yet ultra-fine at the same time. Exactly what we want sandwich bread to be.But the biggest struggle we had when we sat down to formulate a recipe, was how much dough our 13x4x4...WW…