They’re flaky, they’re buttery, they’re melt-in-your-mouth perfection. Splash Café croissants hit the spot whether you’re ordering one solo to dip in your coffee or going for the whole shebang with a croissant egg sandwich!
As with all things Splash, a lot of love and care go into making our croissants, baked fresh daily at the Splash Bakery inside our San Luis Obispo location. Here’s a step-by-step breakdown of the magic happening behind the counter!
How do we create that crispy, flaky croissant goodness? It all starts with the dough. Our professional bakers mix together flour, water, yeast, sugar, and salt until the dough is smooth and stretchy and let it rest.
Then they start a process called lamination, which involves layering butter between multiple sheets of dough, and let it all literally chill so the butter won’t melt. Next, they roll the dough out with a rolling pin and then run it through a machine called a sheeter to get it super thin (approximately a 1/2 inch thick).
Now it’s time to section out the dough! Using a ruler and a pastry cutter, our bakers measure and cut the dough sheets to 14 inches long. Next, they trim the dough to create straight lines at the top and bottom. Then they cut it into long acute triangles by slicing diagonal lines from top to bottom. Who knew geometry could taste so good?!
Now it’s time to rock ’n’ ROLL! For this step, our bakers take each triangle from the long side and roll it all the way toward the small end. If you’ve ever rewound a Fruit Rollup to save to snack on later, it’s a lot like that. Next, it’s time to form it into that famous crescent moon shape! To do this, they grab the small arms of the croissant and twist them inward to cross each other. After that, the croissants are left to proof, which is when the yeast activates allowing the croissants to rise to their full shape and size.
The croissants are transferred to industrial-sized baking sheets lined with parchment paper to prevent sticking. Then, to make sure they all get that gorgeous, golden-brown color, our bakers brush on an egg wash. Last, they pop those shiny beauties into the oven to bake at 375° until done (about 18 minutes).
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