Every Saturday we sell 240 butter croissants, and most weeks they're gone by ten. Here's why we don't just make more.
Three days of work
- Thursday: mix the dough and rest it overnight
- Friday: fold in the butter, three times, chilling between each fold
- Saturday: cut, shape, prove and bake from 3am
The laminating needs a bench colder than the rest of the kitchen, and only one of us does it. That's the real limit.
Want some set aside? Email us by Thursday at hello@hearthandgrain.example.