maxb46•2mo ago

A bakery in Portland made me question my whole approach to butter

I was at a small place called The Crusty Owl about a year ago, and their croissants were the flakiest I've ever had. The baker told me they use a specific 84% butterfat European butter and keep their dough at exactly 38 degrees during lamination. I've always just used regular store butter and worked by feel. One side says the exact butter and temp is key for that perfect lift, the other says it's just extra cost and hassle for a home baker. What's your take on chasing those perfect specs versus using what you have?

2 comments

2 Comments

noahbaker2mo ago

How much does it cost to buy a new self-esteem after you've tasted a perfect croissant? My sad home bakes have never recovered.

holly_williams2mo ago

Noah's comment hits home. My first real croissant in Paris ruined supermarket versions for me forever. That baker's specific butter and temperature control are the professional secrets behind that magic. For home bakers, chasing those exact specs can become a frustrating and expensive hobby. I've found a middle ground works best, using a good quality butter I can afford and focusing on my technique. The perfect lift might stay out of reach, but the results are still miles better than where I started.