Shortly after I returned from Hawaii, I attended a class on making croissants and danishes at Bakeshop. Chef Jonathan St. Hilaire was witty although a bit vague with his instructions, and while I haven’t yet decided to tackle croissants in my home kitchen, I enjoyed watching his technique and noshing on Bakeshop pastries (who wouldn’t?).
I’m looking forward to pulling my first batch of golden, flaky croissants out of the oven!
