A customer told me my croissants were too dense and it hurt but they were right

About three months ago a regular customer pulled me aside and said my croissants looked nice but felt heavy inside. I was a bit defensive at first but then I weighed a few and they were almost 30% heavier than the ones from a bakery I respect. I realized I was rushing the lamination process and not letting the dough rest enough between folds. Now I take more time and refrigerate the dough for 30 minutes between each turn. The layers are much flakier and the texture is way lighter. Has anyone else gotten tough feedback that actually improved their baking?

2 comments

2 Comments

stone.thomas28d ago

Disagree with you honestly. If your customer knew what a good croissant was supposed to be like they would have said something sooner. You probably just got unlucky with that batch or they were having a bad day. Why spend extra time chilling dough when they were clearly fine before?

wyatt77127d ago

Totally agree man, had the same thing happen at my local spot a few weeks back.