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My regular at the farmers market told me my $4 croissants were 'too perfect' to be hand-laminated.
She said they looked machine-made and lacked soul, which stung because I spent 6 hours on that batch alone, so how do you show the work in the final product without it looking messy?
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lopez.iris8d ago
I used to want perfect layers but now I see the charm in a little irregularity.
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Wait, SIX HOURS and she called them soulless? That's brutal. I get what @lopez.iris means about irregularity being charming. Maybe you could leave a little more flour on top before baking, or make your cuts a bit less even so the layers burst out more wildly. A perfect croissant is a triumph, but sometimes the tiny flaws are what prove a human made it with their own hands.
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