I've never made croissants, but have dabbled with danish dough (1 less turn). With patience, the process actually went smoothly and I ended up with a danish that was 10x better than anything I could buy locally and reminded me of my favorite Philadelphia bakery. I've been meaning to try again, so I would love to see you do a workshop!
I’ve attempted a filled croissant once-- the lamination was quite tricky to get right-- I ended up with something more like a brioche than croissants😅.
yes please re. “virtual workshop with me soon walking you through the process that Kate created for the book.” recently purchased a sheeter (the silver one from Ukraine, dough_sheeter on Insta) and a Metro half-proofer and still not getting the hang of it.
Great interview. I’ve made croissants and had a similar problem with the dough shrinking. They tasted fine but didn’t have the same rise as a bakery croissant. I’d be interested in a virtual class
I've tried and ended up with something delicious and buttery but definitely not delicate (or what I was hoping to end up with)! The timing and staging and space I needed proved to be too much for my brain to coordinate-- looking forward to trying again!
I would absolutely be interested in a virtual workshop showing the steps. My experience so far is collecting a lot of magazines and a few books that include croissant recipes, thinking, “well, that’s a lot of steps, but it seems straightforward, I should try it sometime”, and then never actually trying it. If I don’t get lucky with the RNG I’ll definitely be buying a copy of Lune.
One failed attempt at croissants forever scarred me from attempting at home again, but this book (and a workshop with the author, which I'd welcome!) might be the impetus to try again.
Hello! I am a professional baker in Somerville MA, including bread and laminated pastries for a local cafe/bakery group. I make plain/choc/ham and cheese croissants, and in the past have made lunettes and danishes. I would love to learn more about the science/logic behind laminated dough so that I can improve my method and those of my coworkers.
No experience but it's a big item on my goal list for baking this year! It's somewhat of a huge family request besides a personal quest to learn. I'm taking an online virtual class this Saturday on EventBrite where we make the dough ahead of time on Friday, attend class on Saturday, and then finish it up on Sunday. Either way, I'll definitely check out the book. I'm sure I'll need all the help I can get.
No experience with croissants and laminated pastries except studying the steps in cookbooks. On my list of things to work at some day when I have more time. Most of my baking has involved baguettes and sourdough.
Between my last job and current job I had a two week break that I lovingly called my “croissant sabbatical”. It was (of course) the hottest week of the summer but I managed puff pastry and croissants. It was one of the most satisfying baking experiences! I haven’t had time to do it again, but I think I need to plan another “baking sabbatical” sometime soon.
I've never made croissants, but have dabbled with danish dough (1 less turn). With patience, the process actually went smoothly and I ended up with a danish that was 10x better than anything I could buy locally and reminded me of my favorite Philadelphia bakery. I've been meaning to try again, so I would love to see you do a workshop!
I have absolutely zero experience with making croissants, but would like to try. I definitely would be interested in attending a workshop.
I’ve attempted a filled croissant once-- the lamination was quite tricky to get right-- I ended up with something more like a brioche than croissants😅.
Would be keen to attend your workshop!
yes please re. “virtual workshop with me soon walking you through the process that Kate created for the book.” recently purchased a sheeter (the silver one from Ukraine, dough_sheeter on Insta) and a Metro half-proofer and still not getting the hang of it.
Great interview. I’ve made croissants and had a similar problem with the dough shrinking. They tasted fine but didn’t have the same rise as a bakery croissant. I’d be interested in a virtual class
I have the Lune book and would be interested in a workshop.
I've tried and ended up with something delicious and buttery but definitely not delicate (or what I was hoping to end up with)! The timing and staging and space I needed proved to be too much for my brain to coordinate-- looking forward to trying again!
I would absolutely be interested in a virtual workshop showing the steps. My experience so far is collecting a lot of magazines and a few books that include croissant recipes, thinking, “well, that’s a lot of steps, but it seems straightforward, I should try it sometime”, and then never actually trying it. If I don’t get lucky with the RNG I’ll definitely be buying a copy of Lune.
One failed attempt at croissants forever scarred me from attempting at home again, but this book (and a workshop with the author, which I'd welcome!) might be the impetus to try again.
I've made croissants and pain au chocolat using Claire Saffitz' recipe in NYT cooking. But I would love to try this method, too!
Hello! I am a professional baker in Somerville MA, including bread and laminated pastries for a local cafe/bakery group. I make plain/choc/ham and cheese croissants, and in the past have made lunettes and danishes. I would love to learn more about the science/logic behind laminated dough so that I can improve my method and those of my coworkers.
I've watched local bakers make them, working the dough. The closest I've come is making a rich dough for various uses, but not laminated.
No experience but it's a big item on my goal list for baking this year! It's somewhat of a huge family request besides a personal quest to learn. I'm taking an online virtual class this Saturday on EventBrite where we make the dough ahead of time on Friday, attend class on Saturday, and then finish it up on Sunday. Either way, I'll definitely check out the book. I'm sure I'll need all the help I can get.
No experience with croissants and laminated pastries except studying the steps in cookbooks. On my list of things to work at some day when I have more time. Most of my baking has involved baguettes and sourdough.
Between my last job and current job I had a two week break that I lovingly called my “croissant sabbatical”. It was (of course) the hottest week of the summer but I managed puff pastry and croissants. It was one of the most satisfying baking experiences! I haven’t had time to do it again, but I think I need to plan another “baking sabbatical” sometime soon.