At Bite & Savor, we take pride in crafting each croissant by hand, folding layers of dough and butter to achieve that signature golden-brown flakiness. Our secret? Lescure Butter—a premium, AOP-certified butter from France's Charentes-Poitou region.
Why Lescure Butter Matters
Authentic French Origin
Lescure has been churning butter in western France since 1938, using traditional methods that develop its rich, creamy flavor.
High Fat Content (82%)
More butterfat means better layer separation and extra-light texture.
Consistent Quality
Rigorously monitored milk sources ensure every batch tastes the same—perfect for reproducible baking.
Key Ingredients
Flour
We use bread flour with 12% protein for strong gluten structure.
Water & Milk
A blend of filtered water and whole milk for tenderness.
Yeast & Salt
Active dry yeast for rise; fine sea salt to balance sweetness.
Lescure Butter
Folded into the dough in cold lamination—critical for those airy, flaky layers.
Step-by-Step Lamination
1. Prepare Dough
Mix flour, water, milk, yeast, and salt into a smooth dough. Rest 30 min.
2. Butter Block
Shape chilled Lescure Butter into a rectangular "book" between parchment.
3. First Fold
Roll dough, encase butter block, fold into thirds. Rest 1 hr in fridge.
4. Second & Third Folds
Repeat roll-fold cycle two more times, chilling between each to keep butter firm.
5. Shape & Proof
Cut into triangles, roll into crescents, proof until doubled.
6. Bake to Golden Perfection
200 °C for 15–18 min until deep golden.
Serving Suggestions
- Warm with a light honey glaze
- Pair with house-blended coffee or a café au lait
- Enjoy alongside seasonal fruit preserves
For more pastry insights, check out our guide on artisan baking techniques.
Bake your own at home or swing by our Canberra bakery for a fresh batch daily! 🥐🎉