The popular breakfast pastry is unique in its light flaky texture and buttery flavor. How are croissants obtained? Their production requires mixing, kneading, laminating, cutting, forming, proofing, baking, cooling, and packaging; for consistent, automated manufacturing, this means dedicated croissant lines. Technology solution experts from Rademaker, RONDO and Fritsch have shared with European Baker & Biscuit a guide through each module,… Read more »
Amid calls for “chocolatine” to be added to the French dictionary, we take a look at a debate that has divided France for centuries – what is the name of the chocolate-filled pastry treat? When you walk into the corner bakery craving that iconic, buttery, flaky pastry with a dark chocolate center, do you ask for a pain au chocolat… Read more »
Baking is a matter of pride in France, where nothing beats sitting on a Parisian sidewalk with a café crème and croissant, watching the world go by.
Move over France because this little Melbourne croissanterie may just be the best in the world.
In celebration of all things Bastille Day, here are five bits of trivia about those buttery crescents of delight that keep adding pastry flakes to our laps and inches to our hips. Vive le croissant! 1. Hungary, Austria or none of the above? According to Larousse Gastronomique, the croissant does not have its origins in a quaint Parisian laneway, but in an… Read more »
For the Ottoman Empire, the second siege of the Austrian capital ended like the first – a mere attempt. For the people of Vienna, on the other hand, there was a sweet ending to this struggle in the form of a croissant.