• 1
  • 2
  • 3
  • 4
  • 5
  • 6
  • 7

The Making of a Croissant

At the Wedge Bakehouse, we’re old school when it comes to croissants. Each one is made by hand, from scratch, following Old World methods and using quality ingredients from our local partners. We begin the process by mixing a yeasted dough and letting it ferment at room temperature; then we flatten it on a tray and chill it. When the dough is ready, we roll it out and cover it with a layer of butter. We use butter from Hope Creamery in Southern Minnesota, where they pack and wrap each block by hand. It’s this butter that imparts such a rich flavor to our croissants. After the butter-spreading step, the dough gets folded into thirds so you have five layers—dough, butter, dough, butter, dough. This is called “locking in the butter.”

500 Layers

After this step, we chill the dough to prevent the butter from melting, and then begin the lamination process. This is where we roll out and fold the dough over and over until we have over 500 alternating layers of dough and butter. The croissants are now cut and rolled by hand, and then the dough ferments overnight in the refrigerator. In the morning, the pastry crew bakes the croissants just before the store opens so they’re fresh and warm when you show up looking for breakfast.

Flaky Perfection

The next time you pick one up, take a moment to examine the buttery, flaky layers. And don’t forget a few napkins because, as our bakemaster Tim Kastner likes to say, “The sign of a good croissant is how many crumbs are on your shirt.”

Find the Wedge Bakehouse Croissants at the Wedge Lyndale, Wedge TableLinden Hills Co-op, and on the Wedge Catering Menu.

Order large quantities through Wedge Catering or our Wholesale Bakehouse.