We're in Our Croissant Era, with the Baking School's Elisabeth Berthasavage

With their shattering layers and honeycomb interior, croissants are perhaps the ultimate pastry achievement. And they’ve never been hotter than right now. In this episode, David and Jessica unpack what makes croissants so special, including the intricacies of the lamination process, the irresistible appeal of a perfect pastry, and the “croissant theory” that powers many patisseries. They are then joined by Elisabeth Berthasavage, an instructor from the King Arthur Baking School known for her croissant classes. She shares her insight on how to make a perfect croissant at home (and why you should try!) before David and Jessica jump into Ask the Bakers to answer more questions about making croissants directly from listeners. Finally, they close out the show with a Jess-opinion about a particular croissant mashup and the recipes they’re baking this week. Recipes and other links from this episode: Read about The Croissant Theory in the Wall Street Journal https://bakewith.us/khdjipd1 Learn how to make croissant directly from Elisabeth in her On-Demand Class Intro to Laminated Baking https://bakewith.us/cwy7rd9e Can’t get enough? Take our other croissant-focused On-Demand Class with instructor Wilhelm Wanders: Extra Flaky Croissants https://bakewith.us/62b3x1nn Find our recipe for Baker’s Croissants https://bakewith.us/gexfa5aj Read more about why more folds aren’t always better in croissants https://bakewith.us/vf5cf8q0 Subscribe to our new Substack: Things Bakers Know! https://bakewith.us/ckz2s2sn What David’s baking this week: Salt Bread (Shio Pan) https://bakewith.us/6tjqmkzb What Jessica’s baking this week: Weeknight Detroit Pizza https://bakewith.us/b56tgomq Record your question for our Ask the Bakers segment here! https://bakewith.us/fk4172ov This episode is sponsored by Brød & Taylor. Your best bread is within reach. Brød & Taylor builds tools that help you get there. See what's possible at Brød's & Taylor website: https://bakewith.us/jp99clk3 This episode is brought to you by a new collaboration between King Arthur and Supernatural Kitchen. Supernatural makes America’s brightest dye‑free sprinkles, and those sprinkles are inside King Arthur Baking’s new Confetti Mixes. Find both mixes — Confetti Cupcakes or Confetti Cookies — at Target, Target.com, or kingarthurbaking.com.