🥐✨ This Weekend We Laminate ✨🥐 Alright, you all asked for it... so we're doing it. Now before anybody panics, I want you to think about where you've already been. This isn't some giant leap. It's simply the next step on a staircase you've already been climbing. 🧈 Remember Brioche Week? That's where you learned to handle butter. Adding it one piece at a time. Watching for the break. Keeping it cool so it works with the dough instead of against it. That was your foundation. 🥮 Then came Babka. You learned that cold, firm butter holds its shape, while warm butter melts into the dough and ruins your layers. Classic Sourdough Croissant: https://pantry.bakinggreatbread.com/recipes/sourdough-croissants Yeasted Croissant: https://pantry.bakinggreatbread.com/recipes/classic-french-croissants Keep the butter cold. Keep the layers distinct. Sound familiar? That's lamination in plain clothes. 🦓 Then there was Zebra Bread. Stack. Fold. Roll. Repeat. Every fold multiplied the layers. Chill before you roll. Go easy on the flour. Roll it with confidence. You've already done those movements with your own hands. ✨ Croissants are simply all three of those skills coming together. 🥐 Butter control from brioche. 🥐 Cold butter creating layers from babka. 🥐 Fold-and-roll technique from zebra bread. You're not starting from scratch. You're putting together things you already know. ❤️ We're gonna go slow, one fold at a time, and I'll walk you through every single step. 🛒 Before Saturday, gather a few things: 🧈 Good butter. The higher the butterfat, the better. European-style if you can find it. 🌡️ A cool kitchen, if you've got one... and a little patience. ⚖️ Your digital scale, because we're weighing everything. Bring your questions. Bring your nerves. Bring your butter. By Saturday afternoon you'll be holding something flaky, buttery, and golden that you made with your own two hands.

Pick yours now, because the prep starts before the bake does. I get the same question every time we laminate: "Am I ready for this?" Here's the honest answer. There are two versions in the Pantry, and one of them is built for exactly the baker who's never done this. 𝗥𝗼𝗮𝗱 𝟭: 𝗦𝗼𝘂𝗿𝗱𝗼𝘂𝗴𝗵 𝗖𝗿𝗼𝗶𝘀𝘀𝗮𝗻𝘁 𝗕𝗿𝗲𝗮𝗱. 𝗧𝗵𝗲 𝗼𝗻-𝗿𝗮𝗺𝗽. 350g of flour, 113g of frozen butter you grate right in on a box grater. No butter block. It's one loaf in a 9x5 pan, and it bakes low and slow at 375. This is lamination for the rest of us. If you've never folded butter into dough in your life, this is the one. You'll still get real flaky layers, plus sourdough tang as the bonus. 👉 https://pantry.bakinggreatbread.com/recipes/sourdough-croissant-bread 𝗥𝗼𝗮𝗱 𝟮: 𝗖𝗹𝗮𝘀𝘀𝗶𝗰 𝗙𝗿𝗲𝗻𝗰𝗵 𝗖𝗿𝗼𝗶𝘀𝘀𝗮𝗻𝘁𝘀. 𝗧𝗵𝗲 𝗯𝗹𝗮𝗰𝗸-𝗱𝗶𝗮𝗺𝗼𝗻𝗱 𝗿𝘂𝗻. 500g of flour, a 250g butter block, three letter folds that build 27 layers, spread across three days. That's 50% butter to flour. That ratio is why they shatter when you bite them, and it's also why they'll test your patience. If you want the real Parisian croissant, this is it. Go in knowing it's a project. 👉 https://pantry.bakinggreatbread.com/recipes/classic-french-croissants Nobody here loses points for picking the loaf. Finishing a bake you can actually finish beats quitting on one that scared you off. Pick the road that fits your weekend. Now the one thing both roads live or die on: the butter. 🧈Cold butter makes layers. When solid butter hits the oven, the water in it flashes to steam and pushes the dough apart into sheets. Warm butter just melts into the dough and you get a dense, greasy loaf with no layers. That's the whole game. 🎯The target is butter that bends without cracking. On the French recipe I give you the window: 13 to 16°C, about 55 to 60°F. Too cold and it cracks and tears your dough. Too warm and it leaves easy fingerprints and smears. You want it cool, firm, and pliable, same firmness as your dough.

Hey everyone, 🌾Quick note from inside the Academy. You probably know I sold bread at farmers markets for years. Three years ago I wrote a book called From Oven to Market. Over and over inside this Academy I see the same pattern: home bakers who can bake bread that beats anything on a grocery shelf, who keep getting derailed when they think about actually selling it. Cottage food law, market booth setup, pricing, and the fact that nobody can drop $3,000 on a freelance website just to find out if there's actually a customer waiting. So they don't try. Or they try once and quit. 🌾I built From Oven to Market to fix that. https://skool.com/from-oven-to-market It opened yesterday as its own Skool community, separate from Crust and Crumb Academy. Different room, different conversations. Pricing math. Cottage food law, state by state. Market booth setup. Real numbers from real bakers. People at every stage, from "I'm just thinking about it" to "I sold out before noon last Saturday." 🌾Here's what's inside the community: https://skool.com/from-oven-to-market The new From Oven to Market classroom with nine course modules covering everything from foundations and cottage food law to the true cost of a loaf, insurance and risk, your exact farmers market kit, looking like a pro, the customer connection toolkit, market day sales, the AI-powered storefront builder, and scaling without burning out. Access to Recipe Pantry Pro recipes that scale from one loaf at home all the way up to a 24x market batch, with cost and margin math on every single one. A monthly Market Kit. One seasonal recipe pre-costed and priced. A print-ready cottage food label that meets the standard requirements. A market-angle playbook on what actually sells that month. And a one-page cheat sheet on a common legal or customer question. Periodic tips on bread science, fermentation, scoring, troubleshooting. The same plain-talk teaching you already know from me.