A FLAKE’S PROGRESS
Croissant dough is the building block of many more buttery pastries
Baker Chad Robertson does two things to croissants better than anyone in America. First, he effortlessly deploys the French
cwa-ssahn pronunciation without sounding pretentious. But more important, he serves 200 perfectly crisp but chewy croissants a day fresh, within an hour of leaving the oven, to the bakery’s ravenous fans. They’ve been snaking around the block of his original San Francisco bakery for two decades and his new location, Tartine Manufactory,
The croissant’s perfection is twofold: an interior of infinitely spiraling paper-thin layers and a shatteringly flaky crust (see pg. 28 for recipe).