Making Croissants from Scratch

I learned how to make croissants this weekend. Like from scratch. And it was the most amazing thing ever. You all have heard me rave (I mean, really, I always talk about this) about the bread I make from a starter every week. We no longer buy bread at the store. I only make this olive oil foccocia and lovingly feed my bread starter. Well, the same amazing woman who taught me that bread recipe also offers a croissant class. CROISSANTS PEOPLE! Needless to say my friend Katie (also a dietitian- trust us, it's worth it) and I were all over that and we spent all of Sunday learning the art of from scratch croissants from Melinda at Knead and Know in Northern Virginia. 

I think it's also worth mentioning my philosophy on 'treat' foods again. I'm sure if you're a first time reader of the blog you're thinking 'Dietitian nutritionist + croissants? How does that equate?'. But my food reality is that I believe in quality and savoring. The bread I make is not whole wheat because that recipe will not function as a whole wheat recipe. The bread I make at home, from scratch uses a fermented starter. No junky  preservatives. No sugar or honey or whatever that's in a lot of store breads. And it's delicious. As far as croissants? I will take fresh croissants at the ready from my freezer once a month instead of mediocre doughnuts once a week. It's about making the treats count. They're a luxury for your health. Treat it like a luxury purchase. Hence, learning how to make croissants.

Let me start by saying croissants are definitely not easy. But they are doable. They just take time and luckily they need not be completed start to finish all at once. After making the dough which includes the same starter I use for my foccocia, the dough gets rolled out and butter is placed in the middle. You essentially fold it all up, roll it out, fold it up again, roll it out and create the flaky wonderful layers in croissants. 

And this dough isn't JUST for croissants. You can make little cinnamon rolls with raisins. You can make what basically amount to really sexy Hot Pockets filled with veggies or ham or cheese. And it all freezes beautifully so you can make it on demand. 

I can't say enough about this class, or any of the bread classes Melinda teaches. If you're trying to think of a gift for yourself or someone this holiday season, book a class at Knead and Know! Her classes fill up FAST, so jump on it!!!