How to make a café-quality flat white at home
The ratio, the milk temperature and the one mistake almost everyone makes.
People are often surprised to hear that each croissant we sell was started three days earlier. Here is why.
Day one: the dough
We mix a rich dough and let it rest overnight in the fridge to develop flavour.
Day two: the lamination
A slab of cultured butter is folded into the dough three times, giving 27 paper-thin layers.
Day three: shape, prove, bake
At 4 am the croissants are shaped, proved for two hours and baked at 6 am.
You can’t rush butter.
Written by
Rosa Delgado
Head baker. Rosa has been laminating croissants at 4 am since 2015.
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