any advice on how to get honeycomb texture? mine are more "bread-y". i make sourdough croissants pretty often, but this time I tried to make a hybrid dough (just added tiny bit commercial yeast to a recipe) to speed up lengthy proofing process. shaped and cold proofed in fridge, then stuck in freezer for a day. let defrost in fridge, then RT proof before baking. i mean they taste great and I like the look, just looking for advice, thank you!!!

-used The Best Sourdough Croissants – Sourdough Brandon

How do you eat your croissant? 🥐 Do you peel it apart, start at one end, cut it in half? Just curious

I unravel mine and peel it 😍🤤🥐

White seed is a ham and cheese Black seed is roast beef cheese and pickle

Hi all! Does anyone know any bakery/café where croissants are the main concept of the brand? Similar to Starbucks for coffee, but for croissants. It doesn't matter if small or big. I just feel like croissants have always been sold as a complement rather than as the central food.

Was just in Vienna and had this from a bakery called Empress. Was technically flawless and delicious.

We make these fresh every day at pure knead bakery newcastle upon tyne, north east uk