After racking up the accolades as Executive Pastry Chef for Charlie Trotter’s in Chicago, Michelle Gayer opened her own bakery in 2008 — a 400-square-foot space from which emerge pastries both traditional and whimsical. An inspired fusion of the two baked goods, it’s made over a 48-hour process in the classic method, with a buttery laminated dough — but with a heavy-handed sprinkle of rock salt and sesame seeds over the top of each one. © Neal Santos, Credit: I use a stainless steel rolling pin because it has several advantages: it is non-sti… I should note, also, that frozen croissants are more practical than keeping a tube of canned blobs Pillsbury Crescent Rolls, a more familiar option for U.S. readers, and one you have to roll … Packaging: Box Shelf Life: 93 days Allergen Information: Contains Wheat, Milk and Egg Ingredients Country of Origin: USA … Guarantee that … 1. Food and Wine presents a new network of food pros delivering the most cookable recipes and delicious ideas online. Two words: Pretzel croissant. Hand made by Jean-Yves Charon and shipped overnight, these mouth watering croissants go right into the freezer until you’re  ready to enjoy. © Sandra Holl, Credit: A cold oven is a good place to do this. Plain, chocolate, and Gruyere croissants are bakery standbys, while special occasions might call for apricot or raspberry. © Alan Weiner, Credit: Let me tell you the secret of bringing the intoxicating aroma of freshly baked, French style croissants into your kitchen. Credit: © Antonio Bachour, Credit: Our croissants arrive baked and ready to enjoy. To best experience The Little Chef, show up around 9:00 am, when Edwige Fils-Aimé pulls his croissants from the oven—suffusing his tiny shop with the aroma of fresh-baked pastries. In a striking, soaring space once home to Campanile, République has earned wide acclaim for its bistro fare, and just as much for its pastry program, among the best in Los Angeles. It’s impossible to talk bread, or pastry, without invoking Tartine, long held up as one of America’s best bakeries. Place products on a greased baking tray, allowing space for growth during baking. 22.5 lb Box Pinched croissants in pre-formed ''thaw, proof and bake'' format. Featured pastries rotate with the season, including a current maple roasted carrot croissant with locally made feta. Today, head pastry chef Natasha Holgers bakes these daily along with pain au chocolat and Asiago & Prosciutto di Parma (known to regulars as just “ham and cheese”). If I had to chose something that transports me back to our travels in France, I would choose either good french wine or croissants… If you want to look like a culinary chef without any of the fuss and get raves from your family, you’ll want to order these today. The result is a flaky, golden-brown croissant with a moist, flavorful center. Croissants will be nicely browned when done. Our exceptional pre-baked and pre-proofed pastries are always prepared with the finest ingredients. These store-bought pizzas are the tastiest and have the best crust. Back in 1995, baker-owner Allison Pray developed the croissant method that Portland’s Standard Baking Co. would use for decades to come: the dough laminated with 83% butterfat European-style butter, hand-rolled daily, and slowly fermented over 36 hours for complexity of flavor. European in its philosophy and in its menus, Clear Flour is the sort of unassuming local bakery that every neighborhood wishes it had. 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