The Art of Making Croissant Bread at Art Bakery & Gourmet, Marbella

At Art Bakery & Gourmet in Marbella, we take pride in our meticulous and artisan approach to baking. One of our standout creations is our croissant bread, a versatile delight that is perfect for sandwiches and pairs wonderfully with both sweet and sour dishes. In this blog post, we will walk you through the intricate process of making our croissant bread, highlighting the precision, skill, and time required to achieve perfection.

Croissant bread for any breakfast dish

Ingredients:

• Organic Wheat Flour

• Sourdough Starter

• Milk

• Honey

• Salt

• Real Butter (for dough and lamination)

Preparation Method:

1. Preparing the Dough:

   • We start by mixing organic wheat flour, sourdough starter, milk, honey, and salt to create a rich and flavorful dough. The use of high-quality, organic ingredients ensures the best taste and texture.

2. Long Fermentation:

   • The dough undergoes a long fermentation process in the fridge overnight. This slow fermentation enhances the flavor and texture of the bread, making it more digestible and aromatic.

3. Hand-Made Lamination:

   • The next day, we begin the hand-made lamination process, which takes approximately 4 hours. This involves folding layers of real butter into the dough, allowing it to rest between folds. This step is crucial for creating the flaky, buttery layers that croissant bread is known for.

4. Rolling the Dough:

   • The dough is then rolled out in a cold room to prevent the butter from melting. Maintaining a cold environment is essential to ensure the butter stays intact within the layers.

5. Shaping the Dough:

   • Once rolled out, the dough is cut into strips and shaped into rolls. These rolls are then placed in a bread box for the final fermentation.

6. Final Fermentation:

   • The rolls are left to ferment in a warm place for 2 hours. This step allows the dough to rise and develop its final texture and flavor.

7. Baking:

   • Finally, the rolls are baked in a convection oven for 30 minutes. The result is a beautifully golden, flaky, and buttery croissant bread that is perfect for any meal.

The Artisan Difference

Creating croissant bread is an artisan process that requires precision, accuracy, and a deep understanding of baking techniques. Our bakers at Art Bakery & Gourmet are highly skilled and dedicated to their craft, ensuring that each batch of croissant bread meets our high standards.

It’s important to note that this production process is not fast. It requires qualified staff and expensive equipment to achieve the perfect result. Unlike mass-produced, frozen croissants made with margarine, our croissant bread is made with real butter, giving it an unparalleled taste and texture.

At Art Bakery & Gourmet, we believe that the effort and care we put into our baking process are reflected in the quality of our products. Our croissant bread is a testament to our commitment to excellence and our passion for creating delicious, artisan baked goods. Whether you’re enjoying it as a sandwich or pairing it with a sweet or sour dish, our croissant bread is sure to elevate your dining experience.