Making Croissants from Scratch: A Love Story Between You & Butter

We’ve always believed that two of life’s greatest pleasures are, firstly, a buttery, flaky croissant and, secondly, a soft, pillowy doughnut. Whether it’s the crisp shatter of perfectly laminated pastry or the warm, sugar-dusted bite of freshly fried dough, these baked goods are pure magic. But let’s be real—getting them just right takes patience, precision, and a few well-kept secrets.

Mastering croissants is an art form, a labor of love. It’s about layering butter, folding with care, and allowing time to work its magic. The result? Golden, crispy pastries that rival any Parisian bakery. And doughnuts? It’s all about nailing that light, airy texture while keeping them golden and crisp without a greasy aftertaste.

This guide will take you through our delicious, three-day step-by-step croissant recipe—from kneading and folding to baking—so you can achieve bakery-quality results at home. Whether you're a first-time baker or looking to perfect your technique, these tips will ensure you end up with irresistible pastries every time.

We hope you enjoy baking (and devouring) these as much as we do! 😁 Just don’t blame us if your kitchen suddenly starts smelling like a French patisserie every weekend… Now, where’s the butter? 🧈🥐🍩