Croissant

A crescent or straight roll made from yeasted, laminated dough: a butter block folded into the dough over several turns to build many thin layers. In the oven the butter's water turns to steam and puffs those layers apart into a shattering crust and a honeycomb inside. It's closely tied to France, with roots often traced to the Viennese kipferl, and it's one of the harder things a home baker can learn.

By Henry Hunter · Updated October 1, 2026

Henry's notes from the bench

• Keep everything cold, and don't rush the proof. Underproofed croissants leak butter in the oven and come out dense.
• Your first batch won't be perfect. Bake them anyway, because they'll still be better than most you can buy.