"It’s a three-day process to make our version of a French staple.
Day one we mix.
Day two we laminate and shape.
And on the third and final day, we bake!
The dough is a blend of local and Italian wheat and spelt, leavened with yeast and sourdough. The butter we use is really good local stuff, from Gläserne Mölkerei, for the flakiest melty croissants."