National Croissant Day
On January 30th, the US marked National Croissant Day. Closer to home, reporter Henry McKean went behind the scenes at Bretzel Bakery.
At the Portobello bakery, McKean made his own croissant from scratch, which he then gifted Ivan Yates on air.
.@IvanYatesNT is most impressed with the #croissant @HenryMcKean baked him for #NationalCroissantDay 🥠@BretzelBakery pic.twitter.com/lGVco5xoxE
— Newstalk (@NewstalkFM) January 30, 2019
The Process
A lot of effort goes into making a croissant, 24 hours of prep to be precise, and then 20 minutes added on for the croissant to bake.
“A few chefs have tried to make them, and they get caught with the same problem…the water.”
French native Bruno, a chef in La Cocotte Restaurant Dublin, explained to McKean why other croissants just do not match up with the French.
Listen to the full interview below:
