My exploration into layered croissants took me back to a formula for a cornetti, an Italian croissant with spelt and olive oil. The spelt and olive oil serve primarily as background flavor. The final dough needs butter for lamination to get the billowing layers and...
There’s a famous story about bakers alerting the city of Vienna to Turkish attack years and years ago, using the Ottoman’s crescent symbol as something worth a ferocious bite. Whatever its origins, I have wanted to master the croissant for a long time, as...
