If you're an amateur baker or even slightly inclined towards the art, you'd surely know that the amazingly flaky texture of ...

Here are step-by-step instructions on how to transform laminated all-butter croissant dough into classic croissants. Uncover the refrigerated All-Butter Croissant Dough, and transfer to a lightly ...

To make his “laminated” baguette, he wraps an unbaked baguette in a thin sheet of croissant dough, then bakes them together. The slim, crackly loaf tastes as if the salted butter you’d ...

The difference here is that before it’s rolled up into a log and sliced into individual rolls, the dough is laminated with a block of butter, like croissants. Lamination is a technique where ...

Waterloo residents have extended a warm welcome to a new downtown cafe in the past month, enjoying a range of coffee ...

where it was eventually rechristened as the “croissant” owing to its crescent shape. In 1915, a baker by the name of Sylvain Claudius Goy used laminated yeast dough instead of the denser ...

“When you think of it that way, when you remove the label of croissant, all you’re left with is innovative ingredients and laminated dough,” she said. “If we just stay stagnant in honoring ...