Making Croissants:
A Labor of Love Written by Sarah Russo | Photography by Nina Germeza
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rowing up, my mom was always baking something for someone. She was known for frequently surprising her neighbors, friends, family, and coworkers with homemade treats. She has taught me that there is no better way to tell someone you love them than by baking. One very special baked good comes from the viennoiserie category–that is, any pastry made from a laminated dough. Dough is layered with butter, creating many flaky layers. It is a lengthy process that requires patience and technique, but is extremely satisfying and worth every second. Croissants are a widely popular pastry made with laminated dough, giving it that gorgeous, honeycomb interior. If you think croissants are something you can only get at a fancy bakery or café in Paris, think again. With guidance from recipe developer and chef Claire Saffitz and the Baked team, it is guaranteed that even your first attempt at these flaky pastries will yield delicious success.
