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.

Once lamination is complete, the dough is sheeted, cut, and shaped before undergoing a long, slow final proof. As the yeast slowly expands the croissant, it stretches the laminated structure from within while the butter layers remain separate, creating the open honeycomb texture prized in exceptional croissants. 

Baked with steam and finished to a deep golden brown, the result is a croissant with a delicate crunch and the rich buttery flavor that has become a Starter Bakery signature.