DAE notice the bakery on 5th Street in Austin has a line out the door every single morning?

I finally tried their croissants and they were so flaky and buttery, but I'm curious if anyone knows what their secret is or if there's a similar spot that's less crowded.

3 comments

3 Comments

wrenwilson2mo ago

Cold butter is like 90% of the game honestly. I've messed up so many croissant batches at home by letting it warm up too much. You gotta keep it fridge-cold and work fast. Also, the folding technique matters a ton - too many folds and you crush the layers, too few and they're flat. If you want the same vibe without the line, try Easy Tiger on 6th. Their pain au chocolat is basically the same flaky situation but they open earlier so the crowds are smaller. Just get there before 8am and you'll be fine.

lewis.diana3mo ago

My cousin used to work at a French place downtown. They had a rule about the butter temperature. The pastry chef would lose it if the butter got even a little soft. Made a huge difference in the layers. That place closed last year though. Always wondered if they used a similar method.

wren_smith443mo ago

Makes sense, cold butter creates steam pockets for flaky layers. Wonder if the chef's temper was part of the secret recipe too.