@bartholomewbakery
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@bartholomewbakery THE ART OF VIENNOISERIE: EPISODE 01 We’re excited to introduce a new educational series dedicated to the art and science of viennoiserie. Before we begin, we want to encourage curiosity and open conversation. Whether you’re an experienced pastry chef, an aspiring baker, or simply passionate about the craft, this is a space to ask questions, share experiences, and exchange ideas. No question is too simple, and different perspectives are always welcome. Since establishing Bartholomew in 2018, our approach has been shaped by our years in professional kitchens: discipline, curiosity, consistency, and a genuine respect for the craft. We’ve spent countless hours refining techniques, understanding ingredients, challenging our methods, and learning from both successes and failures. And we’re still learning. We believe understanding why something works is just as important as knowing how to do it. Through this series, we hope to share that understanding and encourage thoughtful conversations along the way. CHAPTER 01: LAMINATION We’re starting with one of the foundations of croissant production: incorporating butter into the détrempe, followed by a double fold and a single fold. While the movements may appear straightforward, successful lamination requires careful consideration of dough and butter consistency, temperature, and handling. These factors help preserve distinct layers and influence the structure, texture, and quality of the finished croissant. Our goal isn’t to suggest there’s only one correct approach, but to share what we’ve learned and continue exploring the craft together. Welcome to The Art of Viennoiserie. #theartofviennoiserie #lamination #pastryeducation #croissantmaking #bakery
