Every Starter Bakery croissant begins with an overnight-fermented dough made from simple ingredients and a blend of carefully selected flours. The dough is laminated with European-style butter and a series of folds — after each fold, the dough is rested and chilled to maintain a cold dough with clean, distinct layers. The result is a croissant with a delicate crunch and the rich buttery flavor that has become a Starter Bakery signature.