At Amsaz Sweets, our croissants are laminated through 27 layers of pure butter dough. The key is keeping everything cold and working quickly. We rest the dough for 30 minutes between each fold to maintain those beautiful, airy layers.
The butter must be the same consistency as the dough — too hard and it breaks the layers, too soft and it melts in. We use premium European-style butter with 82% fat content for the richest flavour.
Our Process
We start at 4 AM every morning, shaping each croissant by hand before the first proof. Two hours later, they go into the oven at 190°C for exactly 18 minutes until deep golden brown.
