What makes a croissant flaky

Twenty-seven layers of butter, three days and a very cold kitchen. A look inside our croissant process.

A good croissant should shatter when you bite it and be soft and honeycombed inside. That texture comes from one thing: layers.

Lamination, step by step

We wrap a slab of cold butter in dough, roll it out, fold it in three, and chill it. We repeat that three times. The result is 27 thin sheets of butter between 28 layers of dough.

Why cold matters

If the butter melts into the dough, the layers disappear. That’s why we laminate early in the morning, before the ovens warm up the kitchen.

The oven does the rest

In a hot oven the water in the butter turns to steam and pushes the layers apart. That’s the moment a flat piece of dough becomes a croissant.