How we make our croissant dough We start by flattening cold butter into a neat rectangle, then wrap it inside our classic yeasted dough. From there, it's all about folding. Layer by layer, we build up to 44 distinct sheets of butter and dough. That’s what gives our croissants their signature flaky, tender bite. #croissants #lamination #pastry

Gyokeres' New Celebration 🤣

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