I made some croissants and pains au chocolat in a class. I was expecting them to be just ok. They were not just ok. They one I had fresh out of the oven was not different by degree but different in kind from any I had had before, and I've had good viennoiserie! These were the platonic pastry all others had been reaching for and missing. I gotta try it again.
Now I'm jealous. I've been working on croissants off and on for a while--off, right now, because of the hot weather--but frankly was never happy with my results compared to a decent boulangerie. Whereas I do feel my baguettes and pizzas are both decently competitive.
