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.

2 comments

2 Comments

lewis.diana18d 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_smith4418d ago

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