A FLAKE’S PROGRESS

SAVEUR - - Contents - BY KAT CRADDOCK & AN­DREW RICH­DALE

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).

Newspapers in English

Newspapers from USA

© PressReader. All rights reserved.